INGREDIENTS
4 codfish fillets
1/2 cup flour
1 cup milk
1 egg
3 cups panko bread crumbs
vegetable oil
Creole:
4 TBSP. butter
1/2 cup celery, fine chop
1/2 cup onion, fine chop
1 green pepper, diced small
Tomato sauce (16 oz.)
Salt and pepper to taste
DIRECTIONS
Thoroughly dry cod; flour both sides.
Beat egg and milk together; completely cover the fillets with bread crumbs.
Fry in vegetable oil.
Melt butter; add the veggies and sauté until soft.
Add the tomato sauce, salt and pepper and simmer for 20 minutes.
Serve over fish.
Serves 4.
