What’s for dinner? Pan-fried fish

Who doesn’t love comfort food?

Those homey dishes remind us of being in mom’s cozy kitchen.

Better Homes and Gardens has taken all of those recipes and put them together in one volume, “365 Comfort Foods” from the editors of Better Homes and Gardens, ($19.99, softcover, Houghton Mifflin Harcourt).

There’s one for every day of the year, including plenty of standards such as macaroni and cheese, Swiss steak and pot roast, as well as breakfasts and desserts.

Try out this recipe for pan-fried fish, which makes a quick and easy supper.

Pan-Fried Fish

Makes 4 servings.

1 lb. fresh or frozen fish fillets, 1/2-to 3/4-inch thick

1 egg, lightly beaten

2 tbsp. water

2/3 cup cornmeal or fine dry bread crumbs

1/2 tsp. salt

Pinch ground black pepper

Vegetable oil or shortening for frying

Thaw fish if frozen. Preheat oven to 300 degrees. Rinse fish, pat dry with paper towels. If necessary, cut into four serving-size pieces.

Combine egg and water in a shallow dish. In another shallow dish stir together cornmeal, salt and pepper. Dip fish into egg mixture, then cornmeal mixture, turning to coat.

In a large skillet, heat 1/4-inch oil or melted shortening over medium-high heat. Add half of the fish in a single layer; fry on one side for 3 to 4 minutes or until golden. (If fillets have skin, fry skin side last.) Turn carefully. Fry for 3 to 4 minutes more or until second side is golden and fish flakes easily when tested with a fork. Drain on paper towels. Keep warm in oven while frying the remaining fish.