Parker House Schrod (Fresh Catch of the Day)
Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls
- Total Time:
- 27 min
- 10 min
- 2 min
- 15 min
- 6 servings
- 6 (8-ounce) fillets baby cod or haddock
- 1 cup milk
- 1 teaspoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 cup olive oil
- 2 teaspoons paprika
- 1/4 pound buttery, flaky crackers, finely crushed
- 1/2 pound melted butter
- 1/2 cup white wine
- Parker House Rolls:
- 6 cups all-purpose flour (about)
- 1/2 cup sugar
- 2 teaspoons salt
- 2 packages active dry yeast
- 1 cup margarine or butter (2 sticks), softened
- 1 large egg
Preheat oven to 400 degrees F.Parker House Rolls:
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400 degrees F.
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned.
Recipe courtesy of Emeril Lagasse