Ingredients
Units
Scale
Waldorf Salsa
- 1 cup chopped red apples
- 1 cup chopped red grapes
- 1/4 cup finely chopped celery
- 1/4 cup chopped walnuts
- 1 tbsp chopped dill
- Juice of 1/2 lemon
Pan Fried Haddock
- 1 lb fresh haddock fillets
- 2 lg eggs, lightly beaten
- 1 1/2 cup cornmeal
Instructions
- Combine all of the ingredients for the salsa into a bowl and toss. Refrigerate until needed.
- Place the eggs in one bowl and the cornmeal in another.
- Melt the butter in a sauté pan.
- Dip the fillets one at a time into the egg, letting any excess drip away. dredge the fillet into the cornmeal make sure that it’s completely coated.
- Pan fry the fillets until the fish is no longer opaque and the coating is crisp, about 4 minutes on each side.
- Serve topped with the Waldorf Salsa.
- Category: fish, seafood, entrees