INGREDIENTS
4 striped bass fillets
2 eggs, beaten
Beer, enough to cover fillets
Bread crumbs
Salt and pepper
Garlic powder
Parsley
DIRECTIONS
Cover fillets with beaten eggs and beer.
Refrigerate for 24 to 48 hours, the longer the better.
Remove fish, shake off excess moisture.
Place in paper bag with bread crumbs, seasoned with salt and pepper, garlic powder and parsley.
Deep fry in oil until golden.
Serves 4.
