| 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 |
tb |
Minced parsley |
|
|
Vegetable oil for frying |
| 1 |
c |
Prepared mayonnaise |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Lemon juice, (2 to 3) |
| 1 |
tb |
Chopped capers |
| 1 |
tb |
Chopped dill pickles |
| 2 |
tb |
Minced parsley |
|
|
Salt |
|
|
Cayenne, to taste |
|
|
Lemon wedges, for garnish |
INSTRUCTIONS
REMOULADE SAUCE
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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