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Add a photoServings: 4
Ingredients
- 4 x skinless sea bass fillets - (7 ounce ea) Cajun Dry Spice Mix (see recipe)
- 1/4 c. vegetable oil
- 8 slc challah (loaf style, not braided)* Mayonnaise as a dressing Ketchup as a dressing Grated horseradish in vinegar as a dressing
Directions
- * Cook's
- Note: If loaf challah can't be found individual rolls: aqua bread, Kaiser, potato, or possibly egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mix.
- Preheat oven to 350 degrees.
- Heat a skillet over high heat. Dredge fish in spices and saute/fry on both sides. Finish the cooking in the oven, for about 4 or possibly 5 min.
- It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke which this wonderful dish produces.
- Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mix on the other 4 slices of bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 120 | 100% |
| Total Fat 13.63g | 17% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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