Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 4 ounce piec Walleye Pike
1 egg beaten with 2
TB buttermilk
: Vegetable oil for frying
3 TB cornmeal
3 TB flour
: Creole spice-recipe
: included
4 sl pumpernickel bread
2 dill pickle spears
: For the Cambridge sauce:
1 hard cooked egg
1 cn rinsed and chopped anchovy
: fillets
1 ts crushed capers
1/2 ts chopped chervil
1/2 ts chopped tarragon
1/2 ts chopped parsley
1/2 ts chopped chives
1 ts Dijon mustard
1 ts champagne vinegar
1 pn cayenne pepper
1/2 c 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.

Yield: 2 serving

Recipe By :

Date: 09/26/96

Browse by categories