|Broussard's Restaurant Cookbook|
|by Evelyn Preuss|
Nearly a century of outstanding classic Creole cuisine forms the foundation of the Broussard's tradition--along with the legend, the hospitality, ...
Results 1 - 5 of 5 for fish cutlet
Heat 1 tablespoon ... light brown. Add fish, potatoes, salt ... Deep fry one at a time in hot oil until they turn golden brown. Serve hot with tomato sauce.
Make sure fish is clean and ... more if necessary, until fish is golden brown on both sides. Drain on paper towels. Don't overcook. Serve with lemon slices.
Mix crumbs, cheese, ... and oregano. Roll fish fillets in flour. Dip in beaten eggs, then roll in crumb mixture. Bake in 375 degree oven for 15-20 minutes.
Clean fish and divide into cutlets. Put fish ... platter and garnish with parsley and tomatoes. Serve with freshly boiled yam, rice or on a bed of fresh salad.
Cream first 5 ... teaspoons in each fish pocket. Coat fish ... skillet for 3 to 5 minutes on each side or until fish flakes easily. Yield: 6 to 8 servings.
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