Ocean Perch With White- Wine Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is from McCall's magazine circa 1965. Ingredients:
2 lbs ocean perch fillets, thaw if frozen |
3/4 cup flour |
2 eggs, beaten |
6 tablespoons butter |
1/2 cup onion, chopped |
8 shallots, chopped |
2/3 cup dry white wine |
1/4 cup lemon juice |
1/2 teaspoon ground ginger |
3 tablespoons snipped chives |
1/2 lb butter |
Directions:
1. Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.
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