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Add a photoRaciónes: 6
Ingredientes
- 1/2 c. all purpose flour
- 1/4 c. lowfat milk
- 2 x egg
- 1 c. cornmeal
- 2 Tbsp. minced fresh dill
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 lb pickerel, fillets, skinned
- 1/4 c. butter or possibly 1/4 c. canola oil
- Â Â Lemon Sauce
- 1/2 c. whipping cream
- 1/2 tsp grated lemon, rind
- 2 Tbsp. lemon, juice
- 1/2 tsp Worcestershire sauce
Direcciones
- Place flour in shallow bowl.
- In separate shallow bowl, whisk lowfat milk with Large eggs.
- Place cornmeal, dill, salt and pepper in another shallow bowl.
- Dip fish, one piece at a time, into flour, shaking off excess, then into lowfat milk mix, then into cornmeal mix.
- In skillet, heat butter over medium-high heat; cook fillets, turning once, for about 5 min or possibly till fish is opaque and flakes easily when tested with fork.
- Serve with lemon sauce.
- Lemon Sauce:In small saucepan, bring cream, lemon rind and juice and Worcestershire sauce to simmer over medium heat; cook, stirring occasionally, for about 7 min or possibly till reduced to half and thickened sufficient to coat back of spoon.
- Yield: 1/3 c. (75 mL)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 119 | 45% |
| Total Fat 13.52g | 17% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 284mg | 12% |
| Potassium 105mg | 3% |
| Total Carbs 30.22g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.24g | 1% |
| Protein 5.51g | 9% |
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