Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.
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- Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.
- Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.
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31 comments:
Oh Angie...these sound absolutely delicious- and healthy to boot!! Great job :)
This looks really yummy. It is so yumm with all the ingridients.
Looks like you have been making changes in your blog.
This is a great recipe and great looking dish! I keep seeing fish and am feeling guilty eating so much meat while on my trip!
Great recipe, Angie. sounds very delicious,
and so is your new look!
Crispy on the outside and succulent on the inside, looks very yummy, and I like your style of food presentation, beautiful
pls visit my blog to pick ur award Angie.
Anyone who hates veg will definitely want to give this a try!
These sound delicious with the escarole! And, the chili sauce on top looks great.
This sounds really delicious. I bet my family would really love this recipe.
wonderful recipe!!!!!
Love this creation, how delicious! Bookmarking and will be making this for sure!
wow great recipe all the best for the BSI lol
I've never heard of escarole before but your recipe sounds and looks so delicious.
Wow angie!!that really looks heartwarminly delicious.. angie nice changes you have brought here also love all the pics :) keep it up!!
cheers!!
Very beautiful, the pictures, and it must be delicious and healthy too, helping us for the near summer!!
This looks crispy and so toasty brown!!! Very delicious! Thank you for all your sweet words the other day on my post! Your so right! I don't want it to feel like it is a job - I want to keep it fun. Maybe I have been thinking of it too much - every minute of the day - is too much! Thanks again!
this dish sound interesting !! isn't that bunch of vegetable called "kai choy or tai choy" in chinese or green mustard in english?
Great new look for your blog :) I enjoy it
I have AWARD for you.. grab it!
see ya ^^
@girlichef,Reeni♥,carmenpiva,nora@ffr,pigpigscorner,
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Thank you, guys, for your kind replies.
@munchcrunchandsuch,nath
Thank you so much for sharing the awards with me. :-))
@My Asian Kitchen
I thought so too...but not very sure...gotta check it out.
made these cutlets today and tasted heavenly delicious. thanx for the round up of yummys and agie
have a nice weekend
cheers!!
This is gorgeous, so fresh and colorful. Very elegant and unique way to serve fish. I purchased escarole awhile ago but never got around to trying it before it wilted -- that won't be the case next time :).
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