Sauteed Haddock Provencale
|Haddock fillets||2 Pound (Fresh / Frozen)|
|Flour||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Seasoning salt||To Taste|
|Salad oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Lemon juice/Fry white wine||2 Tablespoon|
Cut fillets into 6 serving pieces.
Dry on absorbent paper and dust with flour.
Dip in a blended mixture of egg, ketchup and milk; then in crumbs flavored with the seasoning salt.
Let coating dry for 10 minutes or more.
Saute garlic in the oil for 1 minute, then add the fish and fry on both sides until golden.
Do not overcook.
Drain and place on a hot platter.
Add lemon juice and butter to the fish pan and scrape and bring to a boil.
Drizzle over the fish and serve with tartare sauce.