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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy, Vegetables Meat – seaf, New imports 1 Servings

INGREDIENTS

2 4 ounce piec Walleye Pike
1 Egg beaten with 2
tablespoons buttermilk
Vegetable oil for frying
3 T Cornmeal
3 T Flour
Creole spice-recipe included
4 Pumpernickel bread
2 Dill pickle spears
For the Cambridge sauce:
1 Hard cooked egg
1 Rinsed and chopped anchovy
fillets
1 t Crushed capers
1/2 t Chopped chervil
1/2 t Chopped tarragon
1/2 t Chopped parsley
1/2 t Chopped chives
1 t Dijon mustard
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6319
Calories From Fat: 2044
Total Fat: 232.7g
Cholesterol: 926.4mg
Sodium: 17258.4mg
Potassium: 19285.6mg
Carbohydrates: 631.6g
Fiber: 5.8g
Sugar: 591.5g
Protein: 438.5g


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