Homemade Fish Sticks with Remolade Sauce

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Homemade Fish Sticks with Remolade Sauce Ingredients

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

Instructions for Homemade Fish Sticks with Remolade 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 on Mar 8, 1997.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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