Orange Roughy–Three Ways
3/4 cup buttermilk
1/4 cup flour
1/2 tsp. Andy's Seasoned Salt
2 lbs. orange roughy filets
1/2 cup Andy's Fish Breading
Oil or butter for frying
3/4 cup lemon juice (for baking or broiling)
1 stick butter or margarine (for baking or broiling)
- Combine buttermilk, flour, and seasoned salt.
- Wash fish, pat dry with paper towel. Dip fillets in buttermilk and flour batter, then roll fillets in breading.
- Lets fillets stand several minutes for coating to adhere.
- If you are baking or broiling the fillets, melt stick of butter or margarine in saucepan. Add lemon juice and mix well.
Frying: Drop in hot oil until golden brown.
Broiling: Brush coated fillets lightly with lemon-butter mixture. Place on broiler rack under medium flame, 3 inches from heat, until fillets reach desired browness.
Baking: Place coated fillets in shallow pan lightly sprayed with nonstick butter. Brush fillets with lemon-butter mixture. Bake 10 to 15 minutes in 325 degree oven.
