o burn garlic.
Cook for about 2 minutes. Add wine
lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
nd refrigerate for 1 hour.
Making the filling: **vegetarian recipe**.
he mayonnaise and pulse together for a minute. Pour into bowl
he other half for the sauce.
Chop fish fillets roughly, place
eheat oven for broiling (480 F, 250 C).
Clean fish and
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
all end of the fish, pierce the knife through
Rinse fish and pat dry, cut into
lour and 1/2 cup Recipe #453973 (one batch without added
Mix all together and bread fish.
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
to poach to fish, fill a large sauce pan