Green Peppercorn & Raspberry Vinegar Bass
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Bass fillets/Substitute fillet||1 1⁄2 Pound, skin removed, cut in half crosswise (Each Fillets Of 6 Ounces)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Vegetable oil||1 Tablespoon|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
|Creme de cassis||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||3 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Brown sauce||1⁄2 Cup (8 tbs)|
|Green peppercorns in brine||2 Tablespoon, drained|
Place flour in shallow dish.
Dredge fillets in flour to coat.
In 12-inch skillet, heat 7-8 inch oil over medium heat.
Fry for 4 to 7 minutes, or until golden brown, turning over once.
Remove fillets from skillet.
Place on serving platter.
Cover to keep warm.
In 10-inch skillet, heat 1 tablespoon oil over medium heat.
Cook for 1/2 to 2 minutes, or until tender.
Stir in broth, creme de cassis, vinegar and juice.
Bring mixture to a simmer.
Reduce heat to medium-low.
Simmer for 10 to 15 minutes, or until mixture is reduced by half, stirring occasionally.
Add brown sauce and peppercorns.
Simmer for 1 minute, or until hot, stirring constantly.
Spoon sauce over fish.