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Fish or Chicken Francaise Recipe
by
Claudia lamascolo
Calificación: 4.0
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%3C/p%3E%3Cp%3EPat%20fish%20dry%20if%20frozen%20in%20paper%20towels.%3C/p%3E%3Cp%3EBeat%20the%20eggs%20with%20the%20cheese%20in%20a%20large%20bowl%20to%20blend.%20Mix%20the%20flour%20with%20the%20salt%20and%20pepper%20in%20a%20shallow%20pie%20plate.%20Place%20the%20fish%20in%20the%20flour,%20cornstarch%20and%20turn%20to%20coat%20on%20all%20sides.%20Dip%20into%20the%20egg%20mixture%20and%20lift%20to%20let%20the%20excess%20drip%20off.%20Return%20to%20the%20flour%20and%20turn%20again%20to%20coat%20on%20all%20sides.Note:%20(When%20dipping%20%20the%20chicken,%20%20I%20dip%20in%20egg%20again%20and%20back%20into%20the%20flour,%20so%20it's%20double%20dipped)%3C/p%3E%3Cp%3EHeat%202%20tablespoons%20of%20the%20olive%20oil%20in%20a%20large%20skillet%20over%20medium%20heat.%20Cook%20until%20golden%20brown,%205%20to%207%20minutes%20per%20side.%20Transfer%20to%20a%20large%20platter,%20cover%20loosely%20with%20foil,%20and%20continue%20with%20the%20remaining%20fish%20filet's.%20Add%20the%20remaining%20tablespoon%20of%20oil,%20if%20needed.%3C/p%3E%3Cp%3EHeat%20about%202%20inches%20vegetable%20oil%20in%20a%20small%20deep%20saucepan%20over%20medium-high%20heat%20.%20Working%20in%20batches,%20add%20the%20herbs,%20patted%20very%20dry,%20a%20small%20handful%20at%20a%20time%20and%20fry%20until%20crisp,%20about%2010%20seconds.%20They%20will%20bubble%20up%20furiously.%20Drain%20on%20paper%20towels%20and%20sprinkle%20with%20salt.%3C/p%3E%3Cp%3EAdd%20the%20butter,%20wine,%20lemon%20juice,%20and%20chopped%20parsley%20to%20the%20skillet%20and%20heat%20until%20bubbling.%20Season%20with%20salt%20and%20pepper.%20Add%20capers%20if%20using.%20Spoon%20a%20small%20amount%20of%20the%20sauce%20over%20each%20piece%20of%20fish,%20top%20with%20the%20fried%20herbs,%20and%20serve%20at%20once.%20Serve%20with%20linguine%20or%20bow%20ties%20with%20the%20extra%20sauce.%3C/p%3E){kind=link}