How to make it

  • Preheat oven to 450°F (230°C) with racks in upper and lower thirds. Butter 2 large baking sheets.
  • In a large dry skillet over medium heat, toast Panko crumbs, stirring, for about 3 min or until golden brown. Transfer to a bowl; let cool.
  • Rinse fish, shrimp and scallops; pat dry. Cut fish into about 3- by 1/2-inch (7.5 by 1 cm) strips. Trim off tough muscle from scallops.
  • In a shallow bowl, whisk egg with 2 tbsp (30 mL) of the Milk. Stir 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper into crumbs.
  • Working in batches, add about 5 pieces of fish and scallops first into egg mixture then add to crumbs and toss to coat. Shake off excess crumbs; place on 1 baking sheet. Repeat with shrimp, placing on 2nd sheet. Discard excess egg and crumbs.
  • Bake fish and scallops on top rack for 3 min; move to lower rack and place shrimp on top rack. Bake both for about 5 min or until crisp and fish and seafood are firm and opaque.
  • Meanwhile, in a small saucepan, whisk flour and 1/4 tsp (1 mL) each, salt and pepper into remaining Milk. Cook over medium heat, whisking constantly, for about 5 min or until thickened. Remove from heat; whisk in zest and juice, dill and mustard. Serve immediately on the side with fish and seafood for dipping

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