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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 2 lb. filleted pike, whitefish, sole, scrod or haddock
- 1 Tbsp. lemon juice
- 1/4 c. milk
- 1/2 c. flour
- butter
- 4 chopped anchovies
- 1 c. sour cream
- 1 large red pepper, in thin julienne strips
- 1 large green pepper, in thin julienne strips
Method
- Cut fish in pieces.
- Salt and sprinkle with lemon juice and then let stand for 10 minutes.
- Then dip in milk, then in flour. Saute both sides in butter until golden brown.
- Remove to shallow casserole.
- Blend anchovies into fish butter.
- Pour over fish. Pour sour cream over and bake 5 minutes in preheated moderate oven (375°).
- Lightly saut peppers in butter.
- Arrange over fish.
