Homemade Fish Sticks With Remolade Sauce Recipe
Servings: 1
Ingredients
- 1 1/2 lb Scrod fillets Salt and pepper
- 1 c. All-purpose flour
- 2 x Large eggs, lightly beaten with
- 3 x Ttb water
- 2 c. Fresh bread crumbs
- 2 Tbsp. Chopped parsley Vegetable oil for frying
- 1 c. Prepared mayonnaise
- 2 tsp Dijon mustard
- 2 Tbsp. Lemon juice, (2 to 3)
- 1 Tbsp. Minced capers
- 1 Tbsp. Minced dill pickles
- 2 Tbsp. Chopped parsley Salt Cayenne, to taste Lemon wedges, for garnish
Directions
- Cut fillets into 1/2-inch strips and season with salt and pepper. Place flour, Large 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 mix 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 till very warm but not smoking.
- Carefully add in one-third of the coated fish strips to the warm oil and cook, turning once, till golden 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 hot with remoulade sauce and lemon wedges.
- Yield: 4 servings
- NOTES : GOUJONETTES W/ REMOULADE SAUCE
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