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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This dish is usually made with sole but my mother-in-law made it many times with orange roughy, which is cheaper and just as tasty. It is wonderful as part of a buffet menu or for lunch with rye bread. Ingredients:
2 lbs sole or 2 lbs orange roughy fillets |
2 onions, sliced |
1 1/4 cups tomato juice |
2 bay leaves |
4 cloves |
6 peppercorns |
1 cup tomato ketchup |
1 egg |
1 pinch salt |
1/2 cup flour |
1/2 cup plain breadcrumbs |
1/4 cup vegetable oil |
Directions:
1. Prepare the fish by cutting the fillets into 3-inch pieces.
2. Mix together the flour and bread crumbs in a shallow dish.
3. In another shallow dish, beat the egg with the salt.
4. Dip the fish pieces first into the egg, then into the flour/bread crumb mixture.
5. Heat the oil in a large frying pan and fry the fish until golden brown.
6. Cool.
7. Pour the tomato juice and ketchup into a saucepan.
8. Add the bay leaves, cloves, peppercorns and onions and simmer for 10 minutes.
9. Remove from the heat and cool.
10. Arrange the fish in a bowl or serving dish; pour the sauce over the fish and refrigerate overnight.
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