Subj : Woolworth's Top 10 - 03
To : All
From : Dave Drum
Date : Sat Apr 06 2024 17:57:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fish Schnitzel
Categories: Seafood, Herbs, Breads, Vegetables, Citrus
Yield: 2 servings
600 g Angelfish w/garlic & herb
- marinade
100 g Flour
1 tb Paprika
1 tb Dried mixed herb
1 ts Garlic powder
Salt & fresh ground pepper
200 g Asian panko breadcrumbs
50 g Sesame seeds
2 lg Free-range eggs
Oil; for frying
4 md Tomatoes; in chunks
10 g Italian parsley
Lemon wedges; to serve
MMMMM------------------------BAGNA CAUDA-----------------------------
100 g White anchovy fillets
1 Lemon; zested, juiced
4 cl Garlic; fine chopped
Cracked black pepper
50 g Butter
1/3 Extra virgin olive oil
1 Sprig thyme
Remove the skin from the fish and discard (or fry in hot
oil and season as a snack!) and pat dry with kitchen
paper.
Combine the flour, paprika, herbs, garlic powder, salt
and pepper in a wide, shallow bowl. Mix the breadcrumbs
and sesame seeds and place in a separate bowl.
Whisk the eggs with the garlic-and-herb marinade from
the fish. Coat the fish in the seasoned flour, then dip
into the egg mixture, ensuring the fish is completely
coated. Lastly, coat the fish in the breadcrumbs and
place on a plate.
Heat a large pan over moderately hot coals and add some
oil. Fry the schnitzels for 4-5 minutes on each side
until golden brown.
To make the bagna cauda, blend all the ingredients in a
food processor. Transfer to a saucepan and heat slowly
for 10-15 minutes, stirring occasionally, until the
sauce separates. Serve immediately with the schnitzels
or pour over the tomatoes. Garnish with parsley and
serve with the lemon wedges.
Recipe By: Khanya Mzongwana
Makes: 2 servings
RECIPE FROM:
https://taste.co.za
Uncle Dirty Dave's Archives
MMMMM
... Of all the people I have met, you're certainly one of them.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
