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Fried flying fish

(Jonathan Wiggs/Globe Staff)
November 11, 2009

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Serves 4

12 pieces skinless boneless flying fish
1 onion, chopped
2 scallions, chopped
1 sprig fresh thyme, leaves removed
Pinch each crushed red pepper and ground cloves
Salt, to taste
1 cup milk
3 eggs, lightly beaten
1 cup flour
1 cup breadcrumbs
4 tablespoons olive oil
1. In a bowl, combine the fish with the onion, scallions, thyme, red pepper, cloves, and salt. Turn the fish in the mixture. Cover and refrigerated for 1 hour.

2. In a large shallow bowl, combine the milk and eggs. In another shallow bowl, combine the flour and breadcrumbs.

3. Dip the fish first in the egg mixture, then in the crumb mixture.

4. In a large skillet, heat 2 tablespoons of the oil. When it is hot, add enough fish to the pan to make 1 layer without overlapping. Fry the fish for 4 minutes or until browned on the undersides. Turn and brown the other side until crisp and golden.

5. Use the remaining 2 tablespoons oil to cook the remaining fish in the same way.

Adapted from Jackie Jordan