You are here

Sauteed Haddock Provencale

Canadian.kitchen's picture
Ingredients
  Haddock fillets 2 Pound (Fresh / Frozen)
  Flour 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Ketchup 2 Tablespoon
  Milk 3 Tablespoon
  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
  Butter 2 Tablespoon
Directions

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.
Keep warm.
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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish

Rate It

Your rating: None
4.25
Average: 4.3 (2 votes)