Tuesday, October 16, 2012

Breaded Sea Bass

Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour.

 Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Crisco or other shortening. 

Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. 

Serve with Sauce Tartare in a sauce boat.

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