| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
New imports, Meat – seaf |
1 |
Servings |
INGREDIENTS
| 2 |
|
4 ounce piec Walleye Pike |
| 1 |
|
Egg beaten with 2 tablespoons buttermilk |
|
|
Vegetable oil for frying |
| 3 |
tb |
Cornmeal |
| 3 |
tb |
Flour |
|
|
Creole spice-recipe included |
| 4 |
sl |
Pumpernickel bread |
| 2 |
|
Dill pickle spears |
|
|
For the Cambridge sauce: |
| 1 |
|
Hard cooked egg |
| 1 |
cn |
Rinsed and chopped anchovy fillets |
| 1 |
ts |
Crushed capers |
| 1/2 |
ts |
Chopped chervil |
| 1/2 |
ts |
Chopped tarragon |
| 1/2 |
ts |
Chopped parsley |
| 1/2 |
ts |
Chopped chives |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Champagne vinegar |
| 1 |
pn |
Cayenne pepper |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Place the fish fillets in the egg and buttermilk mixture. Now, the
Cambridge sauce. In a small bowl combine egg, anchovy fillets, capers,
chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper. Stir
and mash together thoroughly. Then gradually add the oil and incorporate
completely. You should end up with a mayonnaise type consistency. Place
vegetable oil in a deep saute pan to come no more than 1/3 up the side of
the pan. Heat until a deep fat fry thermometer registers 350 degrees.
Meanwhile, in a shallow bowl combine the flour and cornmeal, and season
with the Creole spice. Coat the fish fillets with the flour mixture.
Carefully drop the fish fillets into the saute pan and fry until golden,
about 8 minutes. Meanwhile, spread the bread slices with a generous coating
of the Cambridge sauce. Remove the fish from the pan and drain on paper
towels. Place each piece on a slice of bread and top with another slice.
Garnish with the pickles.
Yield: 2 serving
Posted to MC-Recipe Digest V1 #227
Date: Fri, 27 Sep 1996 09:26:19 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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