MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Schnitzel
 Categories: Seafood, Herbs, Breads, Vegetables, Citrus
      Yield: 2 servings
 
    600 g  Angelfish with garlic & herb
           - marinade
    100 g  Flour
      1 tb Paprika
      1 tb Dried mixed herb
      1 ts Garlic powder
           Salt & fresh ground pepper
    200 g  Asian panko breadcrumbs
     50 g  Sesame seeds
      2 lg Free-range eggs
           Oil; for frying
      4 md Tomatoes; in chunks
     10 g  Italian parsley
           Lemon wedges; to serve

MMMMM------------------------BAGNA CAUDA-----------------------------
    100 g  White anchovy fillets
      1    Lemon; zested, juiced
      4 cl Garlic; fine chopped
           Cracked black pepper
     50 g  Butter
    1/3    Extra virgin olive oil
      1    Sprig thyme
 
  Remove the skin from the fish and discard (or fry in hot
  oil and season as a snack!) and pat dry with kitchen
  paper.
  
  Combine the flour, paprika, herbs, garlic powder, salt,
  and pepper in a wide, shallow bowl. Mix the breadcrumbs
  and sesame seeds and place in a separate bowl.
  
  Whisk the eggs with the garlic-and-herb marinade from
  the fish. Coat the fish in the seasoned flour, then dip
  into the egg mixture, ensuring the fish is completely
  coated. Lastly, coat the fish in the breadcrumbs and
  place on a plate.
  
  Heat a large pan over moderately hot coals and add some
  oil. Fry the schnitzels for 4-5 minutes on each side
  until golden brown.
  
  To make the bagna cauda, blend all the ingredients in a
  food processor. Transfer to a saucepan and heat slowly
  for 10-15 minutes, stirring occasionally, until the
  sauce separates. Serve immediately with the schnitzels
  or pour over the tomatoes. Garnish with parsley and
  serve with the lemon wedges.
  
  Recipe by Khanya Mzongwana
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
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