Crispy Fish With Two-Way Vegetable Slaw
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Crispy Fish With Two-Way Vegetable Slaw
  Fish    Vegetables  
Last updated 6/12/2012 12:59:43 AM. Recipe ID 22712. Report a problem with this recipe.
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      Title: Crispy fish with two-way vegetable slaw
 Categories: E.
      Yield: 4 Servings
 
      4 oz Chopped raw apple smoked
           Bacon
      1 md Parsnip, skin removed and
           Peeled into thinly strips
      3    New potatoes, thinly sliced
    1/2 sm Sweet potato, peeled and
           Thinly sliced
           Salt
           Freshly ground black pepper
      4    Gulf fish fillets (6 to 8
           Ounces) such as pompano,
           Catfish, grouper, etc.
      1 c  Flour
           Essence
    1/2 c  Julienne salsify, blanched
    1/2 c  Julienne celery root,
           Blanched
    1/2 c  Julienne fennel, blanched
      2 tb Rice wine vinegar
  1 1/2 tb Sesame oil
    1/4 c  Chopped peanuts
      2 tb Chopped chervil
      2 c  Roasted Red Pepper Sauce,
           Recipe follows
 
  Preheat the fryer. In a saute pan, over medium-high heat, render the
  bacon until crispy, about 4 to 6 minutes. Remove from the pan and
  drain on paper towels. Set the bacon fat and crispy bacon aside. Fry
  the parsnips, new potatoes and sweet potatoes until crispy. Remove
  from the oil and drain on paper towels. Season the potatoes with salt
  and pepper. Season the fillets with salt and pepper. Season the flour
  with Essence. Dredge the fillets in the seasoned flour. In a large
  skillet, reheat the bacon fat. When the fat is hot, pan-fry the
  fillets until crispy, about 3 to 4 minutes on each side. Remove the
  fillets from the pan and drain on paper towels. In a mixing bowl,
  toss the salsify, celery root, fennel, vinegar, sesame oil, peanuts,
  and chervil together. Season with salt and pepper. Add the reserved
  bacon and fried crisps and toss completely. To serve, spoon the sauce
  in the center of each plate. Lay the fillets in the center of each
  sauce. Mound the slaw on top of each fillet.
  
  Yield: 4 servings
  




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Recipe ID 22712 (Apr 03, 2005)

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