Fried Fish Fillets with Tartar Sauce

For fish fillets:
1 1/2-pound fillet of sole
3 eggs, lightly beaten
1-cup all-purpose flour seasoned with 1-teaspoon salt and 1/4-teaspoon black pepper
1-cup freshly made breadcrumbs
Vegetable oil for frying

For tartar sauce:
1-cup mayonnaise
2-tablespoon white wine vinegar
1-teaspoon dijon mustard
1/4-cup cornichons or sweet pickles, finely chopped
1-tablespoon shallot, finely chopped
1-teaspoon capers
2-tablespoon flat leaf parsley, finely chopped

How to prepare the fillets: Cut the fish into diagonal 1/2-inch strips crosswise. Roll them in the seasoned flour. Tapping off excess flour, dip them into the beaten eggs, then coat them in the breadcrumbs. Heat the oil in a large pot or deep fryer to 360 degrees f. Fry the strips a few at a time until lightly golden brown, about three minutes. Drain on paper towels and serve with tartar sauce. How to prepare the tartar sauce: Combine all ingredients in a medium bowl. Let set at least one hour in the refrigerator before serving.

Herb Parmesan Sauce

2 cups heavy cream (or 16 fl oz)
2 Tbsp fresh basil, chopped (2 tsp dry)
1/2 cup Parmesan cheese, grated
Salt to taste
Pepper to taste


1. HEAT cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch.
2. STIR in Parmesan cheese, basil, salt and pepper.
3. USE immediately.

Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste


1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Alfredo Sauce

1/4 c. butter
1/2 c. Parmesan cheese, grated
3/4 c. heavy cream

Melt butter in saucepan; add cream and cheese. Cook over low heat, stirring constantly. Do Not Boil. Serve over hot fettuccine noodles.
Serves 4.

Big Boy Chicken Gravy

Ingredients:
28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick


Directions:

In blender, combine broth, onion powder, bouillon powder and Bisquick.

Blend at higih speed, about 1/2 minute or until smooth.

Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit.

Serve at once. Can freeze up to 4 months.

This recipe for Big Boy Chicken Gravy serves/makes 8