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Lancaster Perch Rolls

chef.brandon's picture
Ingredients
  Perch fillets/Other small white fish 1 Pound (Fresh Or Partly Thawed)
  Pepper 1⁄2 Teaspoon
  Hot dog rolls 4 Large
  Fried onions 1 Cup (16 tbs)
  Curry powder 1⁄2 Teaspoon
For dressing
  Flour 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Dry mustard 2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Vinegar/Lemon juice 3⁄4 Cup (12 tbs)
  Egg yolks/2 eggs, beaten 4
  Butter 1 Tablespoon
Directions

MAKING
1. In a saucepan, mix all the dry ingredients and stir in vinegar and water.
2. Cook over low heat until thickened.
3. Let the dressing boil for 1 minute.
4. Spoon some of hot mixture and add to the eggs and then return the egg mixture to the pan.
5. Gently bring it to a boil; keep stirring and cook for 1 minute.
6. Stir in butter and let the dressing cool down.
7. In a skillet, melt butter or heat oil.
8. Dredge fillets in flour mixture and fry in the skillet until brown.
9. Over a skillet, warm the rolls.
10. Add a touch of curry powder to the dressing, if desired.

FINALISING
11. Into the warmed rolls, fill fish fillets and top with cooked dressing and fried onions to taste.

SERVING
12. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Dish: 
Sandwich
Ingredient: 
Fish
Cook Time: 
10 Minutes
Servings: 
4

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