This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Union House Fried Fish
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- #30733
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
24 ounces cod fish fillets (cut in 3- to 4 ounce pieces)
1/2 cup flour (about) to coat fish
1/2 teaspoon salt or seasoned salt
2 eggs, BEATEN WITH
2 tablespoons milk
2 cups plain bread crumbs (fresh or dried)
1/4 cup mixed Parmesan and Romano cheese
1/2 teaspoon dried oregano (rub together between fingers before adding)
1 teaspoon dried parsley (rub together between fingers before adding)
1/4 teaspoon dried sweet basil (rub together between fingers before adding)
canola oil for deep-frying
directions
Dip fish fillets in flour to which salt or seasoned salt has been added. Dip in egg mixture. Combine bread crumbs with dry cheese, oregano, parsley and basil. Roll fish in mixture, making sure fillets are coated well. If bread crumbs do not stick well to fish, repeat process.
In deep-fryer, heat oil to 350 degrees F. Fish also can be cooked in 2 inches oil in large frying pan. Drop fillets into oil; cook 2 to 3 minutes per side, or until golden brown and fish flakes easily when tested with fork. Remove; drain on paper towel.
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nutrition data
1062 calories, 30 grams fat, 103 grams carbohydrates, 88 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 30, 2013
I had to double dip the fish to get everythign to stick to it well. Once it did, this recipe turned out great. I used the deep fryer method which gave it a good crisp crust and left the fish very tender and flaky. The bread crumb mixture has a ton of flavor in it so you might not want the seasoned salt in the flour (I used regular salt so I can't speak on that but it really had lots of flavor overall)