- 6 fish fillets
1 teaspoon mustard
2 tablespoons lemon juice
1 tablespoon hot water
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon paprika
½ cup cracker crumbs seasoned
Mix mustard, lemon juice, Worcestershire sauce, salt and paprika. Wipe and broil the fish, spread with mustard mixture, roll in crumbs, and broil until crumbs are brown. Serve hot, with [Sauce Tartare] or Tomato Tartare.
Fried Fillet of Sole
- 6 fillets of sole
4 anchovies boned and skinned
2 teaspoons lemon juice
2 teaspoons butter
¼ teaspoon mustard
salt, cayenne pepper
Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended. Roll fillets, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve on a napkin and garnish with lemon and water cress.
Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.
Finnan Haddie Croquettes
Prepare fish as for [Baked Finnan Haddie]. Flake the fish, moisten with thick [White Sauce], season with Worcestershire Sauce. Shape in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.