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Breaded Fish

This recipe comes from the southern tip of Baja California. The sauce is a marinade for fish or shellfish which are dipped in crumbs and sauteed.


  • 1/3 cup lemon juice
  • 2 Tbsp. dry white wine
  • 1/4 cup each salad oil and minced onion
  • 1 or 2 small cloves garlic, minced or mashed
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  • 1-1/2 tsp. crumbled oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 to 3 pounds large shelled shrimp, scallops, oysters, or fish fillets
  • Egg coating (1 Tbsp. milk beaten with each egg used)
  • Fine dry bread crumbs
  • Salad oil (or part oil and part butter)
  • Tartar sauce (optional)


To make marinade, combine lemon juice, wine, oil, onion, garlic, oregano, salt, and pepper. Place fish in marinade, turning pieces to coat all sides. Let stand 20 minutes. Lift fish from marinade; drain well. (Save marinade to re-use if desired; it will keep several days in the refrigerator.) Dip fish in egg coating, then coat with bread crumbs. Place pieces, not touching each other, in single layer on waxed paper; let stand 5 minutes. Brown fish on all sides in a small amount of hot oil (or oil and butter combined). Serve with tartar sauce if desired. Makes 3 to 9 servings, depending upon the amount of fish prepared.


By Connie from Oden, Arkansas

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