Dutch Oven Fried Fish Fillets

It’s a good thing we like fish, because we’ll be having Dutch Oven Fish Fillets several times with different varieties of fish. First up was trout, which I was able to find at Sprouts.

Basically, dip the fillet in beaten egg, then in seasoned bread crumbs. Fry for a couple of minutes on each side in olive oil or butter, and serve hot, with lemon juice or tartar sauce if desired. Quick, and delicious!

The second time around we used orange roughy. This was the first time we’ve tried that type of fish, and we actually preferred it over trout.

Next up is cod, unless I can find sole or catfish in the grocery store before then. What’s your favorite fish? If we can, we’ll give it a try as well.