Recipe - Homemade Fish Sticks With Remolade Sauce

1 One half pound Scrod fillets
Salt and pepper
1 cup Allpurpose flour
2 Eggs, lightly beaten with
3 Ttb water
2 cup Fresh bread crumbs
2 tablespoon Minced parsley
Vegetable oil for frying

REMOULADE SAUCE
1 cup Prepared mayonnaise
2 teaspoon Dijon mustard
2 tablespoon Lemon juice, (2 to 3)
1 tablespoon Chopped capers
1 tablespoon Chopped dill pickles
2 tablespoon Minced parsley
Salt
Cayenne, to taste
Lemon wedges, for garnish

Cut fillets into 1/2inch strips and season with salt and pepper. Place
flour, 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 mixture and then roll
to coat in the bread crumbs. Set coated fish on waxed paperlined sheet
pan.

In a large skillet heat 1/2inch oil until very hot but not smoking.
Carefully add onethird of the coated fish strips to the hot oil and cook,
turning once, until golden brown 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 warm with remoulade sauce and lemon wedges.

Yield: 4 servings

NOTES : GOUJONETTES W/ REMOULADE SAUCE Recipe by: Cooking Live Show #CL8831

Posted to MCRecipe Digest V1 #504 by Angele Freeman jfreeman@netusa1.net
on Mar 8, 1997.