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Sauteed Haddock Provencale's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3809 Calories from Fat 2486

% Daily Value*

Total Fat 275 g422.6%

Saturated Fat 55.9 g279.7%

Trans Fat 2 g

Cholesterol 559.6 mg186.5%

Sodium 4720.6 mg196.7%

Total Carbohydrates 229 g76.2%

Dietary Fiber 3 g12.2%

Sugars 40.2 g

Protein 121 g241.1%

Vitamin A 20.9% Vitamin C 25.6%

Calcium 33.7% Iron 80.2%

*Based on a 2000 Calorie diet


Sauteed Haddock Provencale Recipe