Instructions: Trim the butterfish. Cut at an angle into 1/2-inch slices. Prepare the marinade. Toss fish slices in mixture to coat and marinate for 30 minutes in the refrigerator.

Beat egg dip ingredients. Put flour on a plate. Remove fish slices from marinade. Dip in egg mixture. Dredge in flour.

Heat oil and margarine in skillet until hot but not smoking. Saute fish 2 to 3 minutes on each side until brwoned.

Place fish on a hot serving platter. Garnish with parsley and lemon wedges.

This recipe yields 4 servings.

NOTES :

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