Fried Fish with Pickled Vegetables

Name: Fried Fish with Pickled Vegetables
Yield: 4 servings
Ingredients: 4 fish fillets (sole, halibut, or other firm white-fleshed fish; about 5 ounces each); Salt and fresh-ground black pepper; 1/2 cup all-purpose flour; 1 egg; 2 cups fresh breadcrumbs (page 40); 6 tablespoons (3/4 stick) unsalted clarified butter (see below); Pickled vegetables (see opposite)

December 20, 2011

Tangy and crunchy fresh vegetable pickles are a perfect foil to fried fish. They cut the richness of the buttery breadcrumbs and make a beautiful and colorful plate. This method of breading and cooking the fish is also excellent for chicken breasts.

Recipe notes

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