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“This dish is usually made with sole but my mother-in-law made it many times with orange roughy, which is cheaper and just as tasty. It is wonderful as part of a buffet menu or for lunch with rye bread.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the fish by cutting the fillets into 3-inch pieces.
  2. Mix together the flour and bread crumbs in a shallow dish.
  3. In another shallow dish, beat the egg with the salt.
  4. Dip the fish pieces first into the egg, then into the flour/bread crumb mixture.
  5. Heat the oil in a large frying pan and fry the fish until golden brown.
  6. Cool.
  7. Pour the tomato juice and ketchup into a saucepan.
  8. Add the bay leaves, cloves, peppercorns and onions and simmer for 10 minutes.
  9. Remove from the heat and cool.
  10. Arrange the fish in a bowl or serving dish; pour the sauce over the fish and refrigerate overnight.

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