Crispy Cod Bites
|Cod fillets||1 1⁄2 Pound, skinned (Thick)|
|All purpose flour||1⁄4 Cup (4 tbs), seasoned with salt and pepper|
|Salt||To Taste (Used For Seasoning The Flour)|
|Pepper||To Taste (Used For Seasoning The Flour)|
|Eggs||2 , lightly beaten|
|Fresh bread crumbs||2 Cup (32 tbs)|
|For lemon parsley sauce|
|All purpose flour||2 Tablespoon|
|Fish stock/Clam juice||1 Cup (16 tbs)|
|Lemon||1⁄2 , peel grated and juiced|
|Chopped parsley||1 Tablespoon|
|Half and half||3 Tablespoon|
Cut fish in bite-size pieces; coat in seasoned flour.
Dip fish in beaten egg then roll in bread crumbs and set aside.
To make Lemon-Parsley Sauce, melt butter in a small saucepan, stir in flour and cook 1 minute.
Gradually add fish stock or clam juice then bring to a boil and simmer 1 to 2 minutes or until thickened.
Stir in lemon peel and juice, parsley, salt and pepper.
Heat for 1 minute then add half and half.
Serve warm with fish which is speared on fondue forks and deep-fried in hot oil.