Skin and cut fish into serving sizes
In three separate bowls:
1) Flour
2) Mix 2 Eggs
3) Equal parts of Panko and Parmesan Cheese
Dredge fish in flour, then egg, then in crumb mixture
Lay in pan sprayed with Pam
Salt and pepper as needed
Bake at about 400 degrees for approximately 20 to 25 minutes or until they are starting to brown
SHRIMP BISQUE
4 T Butter or Margarine
1 small Onion, finely chopped
2 t Paprika
1 t Salt
½ t Pepper
¼ c Flour
2 c Light Cream
1 c Milk
1 lb. Cooked Shrimp
1 (10-1/2 oz) can condensed cream of Tomato Soup
½ c white wine or sherry
1 T Lemon Juice
Dash of Tabasco Sauce
Melt the butter in a medium saucepan. Sauté the onion until soft. Add the paprika, salt and pepper. Cook for 1 minute. Add the flour and stir until smooth. Pour in the cream and milk and cook until thickened.
Remove from heat. Pour into a food processor; add the shrimp and blend until smooth. Return to a saucepan. Add the tomato soup, wine, lemon juice and Tabasco. Heat until almost boiling.
Makes 4 to 6 servings.
Rocky Mountain News Spotlight Section
9/01
