A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fried Fish Remoulade
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- #55743
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Remoulade Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup diced scallions
1/4 cup diced celery
1/4 cup diced dill pickles
1/4 cup diced red bell pepper
1 tablespoon honey-Dijon mustard
1 tablespoon lemon juice
Fish
1 cup corn flake crumbs
1/4 cup yellow cornmeal
1 tablespoon grated Parmesan cheese
1 tablespoon Old Bay seasoning
2 egg whites
6 talapia fillets or catfish fillets
directions
For Sauce: In a bowl, mix mayonnaise, sour cream, scallions, celery, pickles, pepper, mustard, juice. Cover and refrigerate.
For Fish: Heat oven to 450 degrees F. Line baking sheet with foil and coat with cooking spray.
In a shallow dish, combine corn flake crumbs, cornmeal, Parmesan and Old Bay seasoning.
In a clean shallow dish, whisk egg whites until frothy. Dip fish fillets into egg white, then coat in crumb mixture. Place on prepared baking sheet.
Bake fillets in a 450 degrees F oven for 15 minutes or until fillets are crispy and cooked through. Spoon 1 to 2 tablespoons sauce over each fillet and pass remainder.
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nutrition data
Nutritional data has not been calculated yet.
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