Pacific Whiting and Shrimp
- Active Time 15m
- Total Time 15m
Makes 4 servings
- 3 tablespoons vegetable oil
- 4 large or 8 small whiting fillets, skinned
- Salt and ground pepper
- Flour, for dredging
- 1 egg, beaten with 1 tablespoon milk
- Breadcrumbs, for dredging
- Dash of ground cayenne pepper
- 1 tablespoon fresh chopped basil, or 1/2 teaspoon dried
- 1 teaspoon fresh chopped oregano, or 1/2 teaspoon dried
- 1 teaspoon fresh chopped thyme, or 1/2 teaspoon dried
- 1 teaspoon fresh chopped rosemary, or 1/2 teaspoon dried
- 1 pound small or medium shrimp, peeled and cleaned
Heat 2 tablespoons of the vegetable oil in a large saute pan over medium heat. Season the whiting with the salt and pepper, to taste. Dredge the fillets in the flour, and shake off the excess. Dip in the egg wash and allow the excess to drip back into the bowl. Dip into the breadcrumbs until coated on both sides. Then place the fish into the hot oil. Saute for 2 to 3 minutes on each side, until golden. Remove from the pan to serving plates.
Wipe out the pan and add another tablespoon of oil to heat up over medium heat. Add the cayenne pepper and herbs and saute for 30 seconds before adding the shrimp. Saute, stirring, until the shrimp turn pink and are cooked through, about 2 minutes. Do not overcook.
Place equal portions of shrimp over each fillet and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
352 calories; 15g total fat; 308mg cholesterol; 284mg sodium; 3g carbohydrates; 0g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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