Here is a terrific meal for lunch or for dinner.
6 Sole or Flounder fillets
1 cup All Purpose Flour
2 cups seasoned Bread crumbs
2 Eggs, beaten
2 tbs. Butter
3 tbs. Canola oil
1 cup Low-fat Yogurt
2 Dill Pickles, finely diced
Zest on one Lemon, minced
Juice of one Lemon
Dash of Chef Ceaser’s Cajun Seasoning (See recipe in this Blog.)
A few drops of Hot Sauce (optional)
2 tsp. fresh Dill, finely chopped
6 leaves Bibb Lettuce
12 young Asparagus Stalks, blanched until tender
Salt and lots of freshly Ground Black Pepper to taste
2 long Baguettes cut into three pieces and then sliced in half without cutting all the way through and buttered. Top with 6 lemon slices
Lightly toast the baguettes.
Mix together the flour, salt, and pepper. Debone and then rinse the fish fillets, patting gently with paper towels to remove excess water. Dredge the fish in the flour. In a large bowl add the beaten eggs and season with salt, pepper and a little of my Cajun seasoning. Dip the fish in the eggs and then in a bowl with the bread crumbs. Make certain that the fillets are fully covered with the bread crumbs.
In a skillet, melt together butter and canola oil over medium heat. Fry the fish fillets until done, about 3 to 5 minutes per side, depending on the thickness of the fish. Remove and drain on paper towels. Season lightly with some salt, pepper and tiny little bit of Cajun Seasoning.
Whisk together the yogurt, lemon zest, lemon juice, dill pickles and fresh dill. Add a dash of my Cajun Seasoning and mix well. Use a few drops of Hot Sauce to kick this up.
Place a lettuce leaf on the baguette. Top with a fried fish fillet, then place a generous spoonful of the yogurt on the fish. Add 2 asparagus stalks per sandwich on top of the yogurt and complete with a twisted slice of lemon.
Serve with some fried potatoes, cole slaw or a salad and a glass of White Israeli Kosher Wine.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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