ScugogBoy Posted January 11, 2010 Report Share Posted January 11, 2010 Wanted to share this recipe with the Good Members on this Board.....I used it last week for the perch I caught on Simcoe......You can substitute any white flesh fish in it....have used walley and store bought Sole when I'm short of fresh caught fillets (would love to try grouper,snapper,mahi-mahi or other salt water species)....Enjoy....let me know how it turns out if you decide to make this recipe Fish in Tomato Sauce This dish is always served cold — either as part of a smorgasbord, or as the entrée for lunch. Even those who normally don't like fish will think this is delicious! 2 pounds fish (white) fillets 1 kg 1 egg, beaten with a pinch of salt flour, mixed with breadcumbs (for coating) 2 onions, sliced 19 ounce can tomato juice 560 ml 2 bay leaves 1 cup tomato ketcup 250 ml 4 cloves 6 peppercorns oil for frying Prepare fish by cutting into 3 inch long pieces. Dip into egg, coat with flour and breadcrumbs (I use Cronzy's batter). Fry in oil until golden brown, then allow to cool. Pour tomato juice and ketchup into saucepan. Add onion and all spices; simmer for 10 minutes. Remove from heat and let cool. Arrange fish in square bowl or serving dish. Pour sauce over, cover, and refrigerate overnight. Serve cold. Link to comment Share on other sites More sharing options...
LucG Posted January 11, 2010 Report Share Posted January 11, 2010 It'll be hard putting away the fish crisp, but maybe I'll give it a try! Link to comment Share on other sites More sharing options...
The Birdfish Posted January 11, 2010 Report Share Posted January 11, 2010 I will give it a try, I have some simcoe perch from Sunday at home waiting!!! Link to comment Share on other sites More sharing options...
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