Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat - Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 4 ounce piec Walleye Pike
1 egg beaten with 2 tablespoons buttermilk
Vegetable oil for frying
3 tablespoons cornmeal
3 tablespoons flour
Creole spice-recipe included
4 slices pumpernickel bread
2 dill pickle spears
For the Cambridge sauce:
1 hard cooked egg
1 can rinsed and chopped anchovy fillets
1 teaspoon crushed capers
1/2 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar
1 Pinch cayenne pepper
1/2 cup olive oil
Salt and pepper
Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge sauce. In a small bowl
combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and
pepper. Stir and mash together thoroughly. Then gradually add the oil and incorporate completely.
You should end up with a mayonnaise type consistency. Place vegetable oil in a deep saute pan to
come no more than 1/3 up the side of the pan. Heat until a deep fat fry thermometer registers 350
degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole
spice. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and
fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a generous coating of the
Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a
slice of bread and top with another slice. Garnish with the pickles.
