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.
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