Hog fish and scallops french...

[rizzle]

Originally Posted by Mark C

I'll give, what's 'french sauce'? I'm assuming you don't mean the salad dressing...

A "French" is basically a white wine, lemon, and butter based sauce. Similar to a Piccata. I'll see if I can get her recipe for it.

We use it for fish, chicken, artichokes, whatever really.

I know we prep the fish by dipping it in egg, dredging it in bread crumbs, and then doing that again before sauteeing it in butter to the point that it is almost done. Then we set it aside and at that point my chores are done and the wife takes over with the sauce. Once the sauce is ready we put the fish back into it to finish it off before serving.

It's fat free and delicious.