Caraway Rye Coated Fried Fish Recipe
Ingredients
| Eggs | 2 , beaten | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Rye bread slice | 6 , crumbled | |
| 1 tablespoon plus 1 1/2 teaspoons dried oregano leaves | ||
| Water fish | 2 1/4 Pound | |
| Vegetable oil | ||
| Tomato sauce | 1/2 Cup (16 tbs) (Tomato Sauce:) | |
| White wine | 2 Tablespoon (Tomato Sauce:) | |
| Sugar | 1/2 Teaspoon (Tomato Sauce:) | |
Directions
In medium mixing bowl, combine eggs, salt and pepper.
In shallow dish, combine bread crumbs and oregano.
Dip fillets first in egg mixture and then dredge in crumb mixture to coat.
In 12-inch skillet, heat 1/8 inch oil over medium heat.
Add fillets.
Fry for 5 to 8 minutes, or until golden brown, turning over once.
Drain on paper-towel-lined plate.
In 8-inch skillet, combine sauce ingredients.
Simmer over medium-low heat for 5 to 7 minutes, or until sauce is hot and slightly reduced.
Spoon sauce over fish.
In shallow dish, combine bread crumbs and oregano.
Dip fillets first in egg mixture and then dredge in crumb mixture to coat.
In 12-inch skillet, heat 1/8 inch oil over medium heat.
Add fillets.
Fry for 5 to 8 minutes, or until golden brown, turning over once.
Drain on paper-towel-lined plate.
In 8-inch skillet, combine sauce ingredients.
Simmer over medium-low heat for 5 to 7 minutes, or until sauce is hot and slightly reduced.
Spoon sauce over fish.
Chef
