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August 2, 2011
Spicy Broiled Fish Fillets
Crowd-Pleasing Seafood
Prep time:
10 minutescooking time:
6 minutes“Grandma”
Ingredients
Serves 4
- 2 tablespoons flour
- 1 large egg
- 1 tablespoon milk
- 1/2 cup bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic salt
- 1/4 teaspoon each cayenne and black pepper
- 4 scrod fillets, 1/2 inch thick (4 to 5 ounces each)
- 2 tablespoons butter, melted
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon horseradish
Directions
1
Preheat broiler. Lightly spray large baking sheet with nonstick cooking spray; set aside. Place flour in shallow dish. Beat egg and milk in small bowl until well combined; place in a second shallow dish. Combine bread crumbs, thyme, garlic salt, cayenne pepper and black pepper; place in third shallow dish.
2
Place fillets, one at a time, in flour; turn fillets to coat lightly with flour. Dip fillets into egg mixture, letting excess drip back into dish. Place fillets, one at a time, in bread crumb mixture; turn to coat well. Transfer fillets to prepared baking sheet.
3
Drizzle half of melted butter evenly over fillets. Broil fillets 4 to 5 inches from heat for 3 minutes. Turn fillets; drizzle with remaining butter. Broil until fillets begin to flake when tested with fork, about 3 minutes.
4
For tartar sauce, place mayonnaise, pickle relish, lemon juice and horseradish in small bowl. Stir until well mixed. Serve fillets with tartar sauce.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
It wasn't easy for Grandma to tell when breaded fish was completely cooked, so she timed 10 minutes for each inch of thickness for her fish cuts. For example, half-inch-thick scrod took a total of five minutes, plus one or two minutes extra for the coating.
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