Homemade Fish Sticks With Remoulade Sauce - Goujonettes

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Scrod fillets
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	All-purpose flour
2		Eggs - lightly beaten with
3 tablespoons	45ml	Water
2 cups	292g / 10oz	Fresh bread crumbs
2 tablespoons	30ml	Minced parsley
		Vegetable oil - for frying
		Remoulade Sauce
1 cup	237ml	Prepared mayonnaise
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Lemon juice - (to 3 tbspns)
1 tablespoon	15ml	Chopped capers
1 tablespoon	15ml	Chopped dill pickles
2 tablespoons	30ml	Minced parsley
		Salt - to taste
		Cayenne pepper - to taste
		Lemon wedges - for garnish

Recipe Instructions

Cut fillets into 1/2-inch strips and season with salt and pepper. Place flour, eggs and bread crumbs in separate shallow bowls. Stir the parsley into the bread crumbs and season with salt and pepper. Dredge strips of scrod in flour shaking off excess. Dip scrod in egg mixture and then roll to coat in the bread crumbs. Set coated fish on waxed paper-lined sheet pan.

In a large skillet heat 1/2-inch oil until very hot but not smoking. Carefully add one-third of the coated fish strips to the hot oil and cook, turning once, until golden brown on both sides. Transfer browned fish strips to paper towels to drain. Repeat process.

In a small bowl combine mayonnaise, mustard, lemon juice, capers, pickles, parsley, salt and cayenne.

Serve fish sticks warm with remoulade sauce and lemon wedges.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8831 broadcast 02-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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