Lancaster Perch Rolls Recipe
Ingredients
| Fish fillets | 1 pound, thawed | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Hot dog rolls - 4 large | ||
| Fried onions | 1 Cup (16 tbs) (Curry powder - 1/2 teaspoon) | |
| Flour | 1/2 Cup (16 tbs) (DRESSING) | |
| Salt | 2 Teaspoon (DRESSING) | |
| Dry mustard | 2 Teaspoon (DRESSING) | |
| Paprika | 1/8 Teaspoon (DRESSING) | |
| Water | 1 Cup (16 tbs) (DRESSING) | |
| Vinegar or lemon juice - 3/4 cup | ||
| Egg – 4, yolks or eggs -2, beaten | ||
| Butter | 1 Tablespoon (DRESSING) | |
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.
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.
Chef
