2 lb haddock fillets
2 cups saltine crackers, finely crushed
1 tbsp pepper
Beat eggs and pepper until well mixed. Dip completely dry fillets into egg and then in finely crushed cracker crumbs. Heat 1/2 inch cooking oil, then add haddock, turning when golden brown. Salt lightly.
Save by using Eggland's Best Large Eggs and Serve with Seviroli Tortellini.
Prices Valid October 31, 2021 to November 6, 2021
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