| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
Hungarian |
|
2 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2 |
|
Eggs |
| 1/4 |
c |
Milk |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Hot Hungarian paprika |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground black pepper |
| 1 |
lb |
Sand dab fillet; or any small flat fish fillet |
|
|
Frying oil |
|
|
Tarragon tartar sauce; see recipe |
|
|
Lemon wedges |
|
|
Pepper & vinegar coleslaw |
INSTRUCTIONS
FOR SERVING
Use the classic method of three dishes for the breading and dredging
process: a separate dish for each of the three elements of breading,
preferably flat and with 2-inch sides to better hold the breading
ingredients.
Place the flour in one dish, beat the eggs with the milk and place in the
second dish and mix the bread crumb with the paprika, salt and pepper and
place in the third dish.
Dredge the fish first in the flour, than pass through the dish containing
the eggs and finally dredge the fish in the bread crumb mix, patting with
your fingers to make sure the crumbs adhere well. Heat enough oil in a high
sided pan to fully cover the bottom. When the oil is hot add the breaded
fish in one layer and fry at a medium high temperature until golden brown.
Then flip the fish to cook the second side.
Serve with homemade tarragon tartar sauce and lemon wedges. Homemade pepper
and vinegar coleslaw is a good accompaniment.
MICHAEL'S PLACE SHOW #ML1B17
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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