Quoting Nancy Backus to Michael Loo <=-

Vlasic Farmer's Garden pickles

For those of us that don't mind (or like) dill, those were
quite nice pickles

I too will endorse the Vlasic name.

We had fish tonight. You need remoulade for fish and you need
dills for remoulade ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Fish Sticks with Remoulade Sauce
Categories: Fish, Condiments, Sauces
Yield: 4 servings

1 1/2 lb Scrod fillets
Salt and pepper
1 c All-purpose flour
2 Eggs, lightly beaten with
3 tb Water
2 c Fresh bread crumbs
2 tb Minced parsley
Vegetable oil for frying
REMOULADE SAUCE:
1 c Prepared mayonnaise
2 ts Dijon mustard
2 tb Lemon juice
1 tb Chopped capers
1 tb Chopped dill pickles
2 tb Minced parsley
Salt
Cayenne to taste
Lemon wedges for garnish

Cut fillets into 1/2-inch strips and season with salt and pepper.
Place flour, eggs and bread crumbs in separate shallow bowls. Stir
the parsley into the bread crumbs and season with salt and pepper.
Dredge strips of scrod in flour shaking off excess. Dip scrod in
egg mixture and then roll to coat in the bread crumbs. Set coated
fish on waxed paper-lined sheet pan.

In a large skillet heat 1/2-inch oil until very hot but not
smoking. Carefully add one-third of the coated fish strips to the
hot oil and cook, turning once, until golden brown on both sides.
Transfer browned fish strips to paper towels to drain. Repeat
process.

In a small bowl combine mayonnaise, mustard, lemon juice, capers,
pickles, parsley, salt and cayenne.

Serve fish sticks warm with remoulade sauce and lemon wedges.

Recipe By: Cooking Live Show

From: Angele Freeman

MMMMM

Cheers

Jim

... Scrod don't know if it wants to be cod or haddock when it grows up

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)