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Homemade Fish Sticks With Remolade Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Cooking liv, Import 1 Servings

INGREDIENTS

1 1/2 lb Scrod fillets
Salt and pepper
1 c All-purpose flour
2 Eggs, lightly beaten with
3 Ttb water
2 c Fresh bread crumbs
2 T Minced parsley
Vegetable oil for frying
1 c Prepared mayonnaise
2 t Dijon mustard
2 T Lemon juice, 2 to 3
1 T Chopped capers
1 T Chopped dill pickles
2 T Minced parsley
Salt
Cayenne, to taste
Lemon wedges, for garnish

INSTRUCTIONS

Cut fillets into 1/2-inch strips and season with salt and pepper.
Place flour, eggs and bread crumbs in separate shallow bowls. Stir  the
parsley into the bread crumbs and season with salt and pepper.  Dredge
strips of scrod in flour shaking off excess. Dip scrod in egg  mixture
and then roll to coat in the bread crumbs. Set coated fish on  waxed
paper-lined sheet pan.  In a large skillet heat 1/2-inch oil until very
hot but not smoking.  Carefully add one-third of the coated fish strips
to the hot oil and  cook, turning once, until golden brown on both
sides. Transfer  browned fish strips to paper towels to drain. Repeat
process.  In a small bowl combine mayonnaise, mustard, lemon juice,
capers,  pickles, parsley, salt and cayenne.  Serve fish sticks warm
with remoulade sauce and lemon wedges.  Yield: 4 servings  NOTES :
GOUJONETTES W/ REMOULADE SAUCE Recipe by: Cooking Live Show  #CL8831
Posted to MC-Recipe Digest V1 #504 by Angele Freeman
<jfreeman@netusa1.net> on Mar 8, 1997.

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