Esta es una exhibición prevé de cómo se va ver la receta de 'Cornmeal Crusted Fish With Tartar Sauce' imprimido.

Receta Cornmeal Crusted Fish With Tartar Sauce
by Global Cookbook

Cornmeal Crusted Fish With Tartar Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/2 c. cornmeal
  • 1/4 tsp paprika
  • 1/4 tsp freshly-grnd white pepper
  • 1/4 tsp salt - (about)
  • 1 lrg egg white
  • 1 Tbsp. nonfat lowfat milk or possibly water
  • 1 lb boned skinned fish fillets, abt 1/2" thick (such as catfish, rockfish, or possibly orange roughy) Veg. oil spray as needed
  • 1/4 c. nonfat mayonnaise
  • 1 Tbsp. sweet pickle relish
  • 1 Tbsp. minced onion
  • 1 Tbsp. white wine vinegar Warm sauce to taste

Direcciones

  1. Place a 10- by 15-inch nonstick pan in a 500 degree oven till pan is warm, about 5 min.
  2. Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 tsp. salt.
  3. In a shallow bowl, beat egg white and lowfat milk to blend.
  4. Rinse fish fillets, pat dry, and cut into serving-size pcs.
  5. Coat fish with egg white mix, then cornmeal mix. Set aside in a single layer.
  6. When pan is warm, mist lightly with veg. oil spray. Quickly arrange fish pcs well apart in pan. Bake till fish is browned on bottom, 3 to 4 min. Turn over and continue baking till fish is golden brown on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 min longer.
  7. Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
  8. With a wide spatula, transfer fish to plates; add in salt to taste. Serve with tartar sauce and warm sauce.
  9. This recipe yields 4 servings.
  10. Comments: "I come from the South. We ate a lot of catfish, hush puppies, coleslaw, and Tabasco sauce," says the author of Exotic Herbs, Carole Saville, who now resides in Northern California. "The fish wasn't farmed; it was from local waters. Today catfish tastes like the meal they feed it. I like orange roughy, cod, salmon, and halibut these days."