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Caraway Rye Coated Fried Fish

  Eggs 2 , beaten
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Caraway rye bread slice 6 , dried and crumbled to make 1/4 cup
  Dried oregano leaves 1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)
  Fresh water fish 2 1⁄4 Pound, skin removed (About 6 Ounce Each)
  Vegetable oil 2 Cup (32 tbs)
For tomato sauce
  Tomato sauce 1⁄2 Cup (8 tbs)
  White wine/Half and half 2 Tablespoon
  Sugar 1⁄2 Teaspoon

In medium mixing bowl, combine eggs, salt and pepper.
In shallow dish, combine bread crumbs and oregano.
Dip fillets first in egg mixture and then dredge in crumb mixture to coat.
In 12-inch skillet, heat 1/8 inch oil over medium heat.
Add fillets.
Fry for 5 to 8 minutes, or until golden brown, turning over once.
Drain on paper-towel-lined plate.
In 8-inch skillet, combine sauce ingredients.
Simmer over medium-low heat for 5 to 7 minutes, or until sauce is hot and slightly reduced.
Spoon sauce over fish.

Recipe Summary

Difficulty Level: 
Side Dish

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