Breaded Skinless Fish Fillets with Red Pepper Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup all purpose flour
- 2 teaspoons fresh lemon juice
- large pinch of cayenne pepper
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon finely chopped fresh chives
- Carbohydrate 69 g(23%)
- Cholesterol 152 mg(51%)
- Fat 43 g(66%)
- Fiber 5 g(19%)
- Protein 45 g(90%)
- Saturated Fat 10 g(51%)
- Sodium 850 mg(35%)
- Calories 848
Preparation Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.
Preparation Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.
