Sauteed Haddock Provencale Recipe
Ingredients
| Haddock fillets | 2 , frozen | |
| Flour | ||
| 1 egg, slightly beaten | ||
| 1 or 2 tbs ketchup | ||
| Milk | 3 Tablespoon | |
| Dry bread crumbs | ||
| Seasoning salt | 1 To taste | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), chopped | |
| 2 tbs lemon juice or dry white wine | ||
| Butter | 2 Tablespoon | |
Directions
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.
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.
Chef
