(Jonathan Wiggs/Globe Staff)
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 |
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 
© Copyright 2009 Globe Newspaper Company.
