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Ingredientes
- 1 1/2 lb Scrod fillets Salt to taste Freshly-grnd black pepper to taste
- 1 c. All-purpose flour
- 2 x Large eggs lightly beaten with
- 3 Tbsp. Water
- 2 c. Fresh bread crumbs
- 2 Tbsp. Chopped parsley Vegetable oil for frying
- 1 c. Prepared mayonnaise
- 2 tsp Dijon mustard
- 2 Tbsp. Lemon juice - (to 3 tbspns)
- 1 Tbsp. Minced capers
- 1 Tbsp. Minced dill pickles
- 2 Tbsp. Chopped parsley Salt to taste Cayenne pepper to taste Lemon wedges for garnish
Direcciones
- Cut fillets into 1/2-inch strips and season with salt and pepper. Place flour, Large 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 mix 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 till very warm but not smoking. Carefully add in one-third of the coated fish strips to the warm oil and cook, turning once, till golden 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 hot with remoulade sauce and lemon wedges.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Homemade Fish Sticks With Remoulade Sauce - Goujonettes With Remoulade Sauce".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 1006 | |
| Calories from Fat 552 | 55% |
| Total Fat 62.21g | 78% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 921mg | 38% |
| Potassium 746mg | 21% |
| Total Carbs 64.15g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.06g | 3% |
| Protein 46.26g | 74% |
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