Name: Breaded Skinless Fish Fillets with Red Pepper Mayonnaise
Yield: Makes 4 servings
Ingredients: 1 7- to 8-ounce red bell pepper, cut into 1-inch pieces; 1/2 cup mayonnaise; 1 tablespoon finely chopped fresh chives; 2 teaspoons fresh lemon juice; Large pinch of cayenne pepper; 1/2 cup all purpose flour; 1 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 1 large egg; 2 tablespoons milk; 2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread; 4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole); 2 tablespoons (or more) butter; 2 tablespoons (or more) olive oil

Breading gives skinless fillets oomph, and a quick sauté cooks them through.

Recipe information

Yield
Makes 4 servings

Ingredients

1 7- to 8-ounce red bell pepper, cut into 1-inch pieces

1/2 cup mayonnaise

1 tablespoon finely chopped fresh chives

2 teaspoons fresh lemon juice

Large pinch of cayenne pepper

1/2 cup all purpose flour

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 large egg

2 tablespoons milk

2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread

4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)

2 tablespoons (or more) butter

2 tablespoons (or more) olive oil

Preparation

Step 1
Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 2
Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
Step 3
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.

TagsFish Seafood Bell Pepper Vegetable Main Dinner Nut Free Weeknight Meals Fry Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes