perch fillets with shrimp sauce

1 Servings
1 pounds Perch fillets
1 cup Flour
½ cup Milk
1½ cup Fin e crumbs
3 tablespoons Butter
3 tablespoons Flour
1 cup Heavy cream
½ cup Fish stock
¼ cup Sherry
½  Taspoon salt
½ pounds Baby shrimp
1 cup Oil

Wash & dry fish; dust with flour. Mix egg with milk. Dip fish into egg/milk mixture. Dredge in crumbs. Reserve. Heat butter in pan. Add 3 Tbls. flour & stir into paste (roux). Cook 2 minutes. Add cream, stock & sherry. Simmer until thick. Add salt & shrimp. Simmer 5 minutes. Heat oil in skillet. Fry fish in oil for 1½-2 minutes each side. Place on platter. Pour half the sauce over fish. Serve remainder separately.


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