1946
Fish with Apples
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Fish with Apples
½ cup butter or olive oil
4 sweet, firm Virginia apples, peeled, cored and cut into thin wedges
¼ cup honey
½ cup flour (wheat, chickpea or rice)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs, beaten
2 cups dried bread crumbs
2 pounds cleaned fish, filet or whole boneless
In a skillet over medium-high heat, warm ¼ cup of the butter or olive oil. Fry the apples until tender. Stir in honey, reduce heat and keep warm.
In a shallow bowl, mix together flour, salt and pepper. Place beaten eggs in another shallow bowl, and bread crumbs in a third bowl.
In a large skillet over medium heat, warm the remaining butter or olive oil.
Dredge the fish in the seasoned flour, dip in egg, then coat with bread crumbs. Place the coated fillets in the hot skillet, and cook for 3-4 minutes per side. They should be nicely browned and should flake easily with a fork.
Place fish on a serving dish, and spoon the apples with honey over the top of each piece.