Haddock French

SERVES 4 - 6

haddock-french.jpg
 
 

Ingredients

  • ¼ c flour

  • Salt and pepper to taste

  • 2 eggs, beaten

  • 1 Tbsp sugar

  • 1 Tbsp grated Parmesan

  • 2Tbsp olive oil

  • 4-6 fillets haddock

  • ¼ c butter

  • ¼ c dry sherry

  • ¼ c lemon juice

  • 2 tsp minced garlic

  • 2 tsp low sodium chicken or veggie soup base

DIRECTIONS

  1. Mix flour and salt and pepper in shallow dish for dipping fish

  2. Whisk eggs, sugar and Parmesan in a separate dish, also for dipping

  3. Heat olive oil in large skillet until hot.

  4. Dip haddock into flour, both sides, then into egg mixture.

  5. Pan fry for 3 minutes per side. Remove and set aside.

  6. In same skillet add all remaining ingredients (butter, sherry, lemon, garlic, soup base).

  7. Cook until slightly thickened, stirring to incorporate pan bits into sauce (5 min).

  8. Return fish to pan and heat until cooked through and warm, about 5 min.

  9. Remove to plate(s) and top with sauce. Goes well with angel hair pasta with pesto sauce.

Serve with a Bristol Valley Riesling.