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Fried fish is a comfort food that everyone
enjoys and there is no better sandwich than
fish with a dash of coleslaw and tartar sauce.
You can use a wide variety of fl at fish fillets
for this sandwich, but thinner fillets (such as
flounder) will require double the amount of
bread crumb coating and will cook in about
half the time. We like haddock and red snapper,
even tilapia does a good job.
1 lb (500 g) haddock or red snapper fillets, cut into 3- to 4-inch (8 to 10-cm) pieces
½ cup (125 mL) flour seasoned with salt and pepper
1 large egg beaten with salt and pepper
½ cup (125 mL) dry bread crumbs
1 tbsp (15 mL) chopped parsley
¼ cup (50 mL) vegetable oil
1 Pat fish dry with paper towels. Dip fish in
seasoned flour, shake off excess and dip fish
in egg. Mix bread crumbs and parsley on
a plate and coat fish. Reserve.
2 Heat oil in a large skillet over medium heat.
Working in batches, add fish to oil and fry
for 2 to 3 minutes a side or until golden and
cooked through. Drain on paper towels. Serve
in soft rolls with Tartar Sauce and Modern
Coleslaw.
Serves 4
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