You may also like
Ingredients
- 4 x skinless sea bass fillets - (7 ounce ea) Cajun Dry Spice Mix (see recipe)
- 1/4 c. vegetable oil
- 8 slc challah (loaf style, not braided)* Mayonnaise as a dressing Ketchup as a dressing Grated horseradish in vinegar as a dressing
Method
- * Cook's
- Note: If loaf challah can't be found individual rolls: aqua bread, Kaiser, potato, or possibly egg-bread rolls are all fine.
- Also, cocktail sauce can be used instead of the ketchup and horseradish mix.
- Preheat oven to 350 degrees.
- Heat a skillet over high heat.
- Dredge fish in spices and saute/fry on both sides.
- Finish the cooking in the oven, for about 4 or possibly 5 min.
- It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke which this wonderful dish produces.
- Toast the slices of challah and spread 4 of the slices with mayonnaise.
- In a small bowl, mix some ketchup with some grated horseradish.
- Spread this mix on the other 4 slices of bread.
- This recipe yields 4 servings.
