Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge sauce. In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper. Stir and mash together thoroughly. Then gradually add the oil and incorporate completely. You should end up with a mayonnaise type consistency. Place vegetable oil in a deep saute pan to come no more than 1/3 up the side of the pan. Heat until a deep fat fry thermometer registers 350 degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole spice. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles. Yield: 2 serving Posted to MC-Recipe Digest V1 #227 Date: Fri, 27 Sep 1996 09:26:19 -0700 From: "Rowaan@ix.netcom.com"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 446 (54%)|
|Amt Per Serving||% DV|
|Total Fat 49.5g||66 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 0mg||0 %|
|Sodium 1022.6mg||35 %|
|Potassium 311.5mg||8 %|
|Total Carbohydrate 81.4g||24 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 72.6g|
|Protein 13.8g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 819
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!