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Garavelli's Restaurant Boston Scrod
4 sticks (2 C.) margarine
1 (16 oz.) jar pimento-stuffed queen Spanish olives, drained and sliced
1/2 lb. mushrooms, sliced
4 T. capers (1 3 1/4-ounce jar, drained)
1 C. chopped parsley
2 T. diced red bell pepper
2 t. Worcestershire sauce
1 C. water
1/2 C. milk
2/3 C. all-purpose flour
1 T. plus 2 t. paprika
6 (8 oz.) pieces baby Icelandic cod, about 1 inch thick
2 T. vegetable oil, for frying
To prepare sauce:
Wash lemons, cut in half lengthwise, then slice thickly. In a saucepan, combine lemons, margarine, olives, mushrooms, capers, parsley, red pepper, Worcestershire sauce and water. Bring to boil; remove from heat and set aside.
To prepare fish:
Preheat oven to 350°F.
Beat milk and egg together to make egg wash. Stir flour and paprika together in a shallow dish. Dip fish into egg wash, roll in flour mixture and pan-fry in oil over medium-high heat until browned on both sides, about 2 minutes a side. Place fried fish in baking pan. Pour sauce over fish; bake 20 minutes. Serve with tartar sauce or cocktail sauce.
Yield: 6 servings.
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