Recipe

Parmesan Fish Sticks With Cream Sauce Recipe

Add Step-by-Step Photos	Juels / All my dishes 6 months, 3 weeks ago The whipped egg white and soda added to the batter here, make it light and crisp. It is similar in taste to hush puppies without sugar. As with most fried foods, this is best eaten hot the first day. Prep:20m Cook:15m Servings:4	Juels
	parmesan fish sticks

cut on an angle

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momo_55gra

trigger

rottman

quaziefly

notyourmom

peetabear

grumpybake

brianna

krumkake

binky67

Ingredients

13 oz. flounder or any other white fish fillets (cod, haddock, sole, etc.)

flour for dusting

vegetable oil, for deep frying

salt and pepper to taste

For Cream Sauce:

4 tbsp. sour cream

4 tbsp. mayo

1/2 tsp. grated lemon rind

1 tbsp. lemon juice

2 tbsp. chopped pickles

1 tsp. capers

1 tbsp. chopped mixed fresh herbs, or 1 tsp. dried (such as dill, cilantro, parsely)

For The Batter:

3/4 cup flour

1/4 cup grated Parmesan cheese

1 tsp. baking soda

1 egg, separated

2/3 cup milk

Directions

To make the Cream Sauce, mix sour cream, mayo, lemon rind, lemon juice, pickles, capers and herbs together. Place in the fridge to chill.

To make the batter, sift flour into a bowl. Mix in the Parmesan, soda and a pinch of salt. Whisk in the egg yolk and milk in to the batter to make it thick, but smooth. Gradually whisk in 6 tbsp. water. Season with salt and pepper.

Whisk the egg white until stiff in a separate bowl. Gently fold it into the batter until just blended. Do NOT stir it in vigorously. Folding it gently will help make the batter light.

Skin the fish and cut it into strips on an angle. Place the flour in a large shallow plate and season it with salt and pepper. Dredge the fish strips lightly in the seasoned flour, shaking off the excess.

Heat at least 2 inches of oil in a large pan, or a deep frier to the medium-high heat (about 350F).

Dip floured fish into batter, then drop gently into the hot oil. Cook fish for about 3-4 minutes, turning once. Cook in batches to prevent the strips from sticking to each other. When the batter is golden and crisp, remove the fish with a slotted spoon and drain on paper towels.

Serve hot, accompanied by the Cream Sauce.

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Comments

momo_55grandma 6 months, 3 weeks ago said:
My Girls will love this one thanks Juels great post

peetabear 6 months, 3 weeks ago said:
The batter for the fish sounds incredible.!!! ^5

quaziefly 6 months, 3 weeks ago said:
Parmesan and fish. What a great idea. We can not wait to try it. Thank you so much for sharing. You have our 5!

notyourmomma 6 months, 3 weeks ago said:
I love parmesan and scallops, hold over from my days at Le Pompano. They were a favorite dish. This is a wonderful combination and I know I would love it. Great Batter and Great Sauce.

mommyluvs2cook 6 months, 3 weeks ago said:
Yum...my daughter would love this! Great sounding recipe!

krumkake 6 months, 3 weeks ago said:
STOP! I can't stand this - your pictures are putting me into a food coma (and I'm loving it)! Is there no way I can persuade you to come "up north" and be my personal chef??? How about we open a restaurant - you do the main course/sides and I'll do desserts..yeah! A match made in heaven!! Though I'm afraid I would eat all the profits... This dish looks 100% bonifide delish, and I know it will taste as good as it looks...Krum

grumpybaker 6 months, 2 weeks ago said:
This sounds great! I'm always looking for new fish recipes.

trigger 6 months, 1 week ago said:
I put these on my must make list thank you for sharing
Five forks and a big smile :)

brianna 6 months ago said:
Once more you have WOWED us with a recipe. What a fantastic treat!!! Love everything about it, especially the cream sauce. Thanks & 55555+++++

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