Homemade fish sticks with remolade sauce

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Scrod fillets
Salt and pepper
1 cup All-purpose flour
2 Eggs, lightly beaten with
3 Ttb water
2 cups Fresh bread crumbs
2 tablespoons Minced parsley
Vegetable oil for frying
1 cup Prepared mayonnaise
2 teaspoons Dijon mustard
2 tablespoons Lemon juice, (2 to 3)
1 tablespoon Chopped capers
1 tablespoon Chopped dill pickles
2 tablespoons Minced parsley
Salt
Cayenne, to taste
Lemon wedges, for garnish

Directions

REMOULADE SAUCE

Cut fillets into ½-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 ½-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@...> on Mar 8, 1997.

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