Archive for October 2013

Popcorn Fish Fingers

2 to 3 lb of fish fillets
1 lemon, juice
1 tsp Worcestershire sauce
Salt to taste
Pepper to taste
1 cup flour
2 egg, white
1/2 cup bread crumbs
1/2 cup popcorn


Cut the fillets into finger sized strips. Then marinate the fish with lemon juice, Worcestershire, salt and pepper.  Then take your popcorn and use a rolling pin to crumble into fine pieces and mix with bread crumbs. Roll in flour and dip in the egg white and then into the popcorn, bread crumb mixture. Deep fry in hot oil (350 degrees) until golden brown.

Submitted by Scott Fuqua

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