Turner Fisheries Cornmeal-Crusted Fish with Curry Sauce

By Bostoncook

Ingredients

• 2 pounds cod fillets, or haddock
• 2/3 cup cornmeal
• salt and pepper
• 1/2 cup Egg Beaters® 99% egg substitute
• 2 tablespoons skim milk
• 2 tablespoons olive oil
• 2 tablespoons light butter
• 2 cups fat-free chicken broth
• 1/4 cup flour
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/4 teaspoons curry powder
• salt and pepper
• 1/4 cup half-and-half, fat free
• 1 teaspoon lemon juice

Preparation

Step 1

1. Rinse fish and pat dry.

2. Season cornmeal. Beat eggs and milk. Coat fish with half of cornmeal, roll in egg, then in rest of cornmeal. Pan-fry in oil and butter 4 mins/side.

3. Whisk together broth and flour.

4. Saute onion in oil until translucent. Add garlic. Saute 2 mins. Add broth with curry, s&p. Bring to boil, simmer 5 mins. Add cream. Puree. Add lemon. Spoon over fish.

We loved this! The first meal David ever made me.