MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Fish Sticks with Remoulade Sauce
 Categories: Fish, Chilies, Condiments, Eggs, 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 Parsley; minced
           Vegetable oil for frying
           Remoulade Sauce:
      1 c  Prepared mayonnaise
      2 ts Dijon mustard
      2 tb Lemon juice
      1 tb Capers; chopped
      1 tb Dill pickles; chopped
      2 tb Parsley; minced
           Salt
           Cayenne
           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
 
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