Best Pringle Coated Sea Bass On Day Old Wonder Bread Tuscan Salad Recipes
PRINGLE-COATED SEA BASS ON DAY-OLD WONDER BREAD TUSCAN SALAD
Provided by Food Network
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.
- Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.
PANZANELLA: TUSCAN BREAD SALAD
Steps:
- Submerge the slices of day-old Tuscan-style bread in a bowl of water.
- Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
- Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
- Add the red onion, olive oil, and red wine vinegar to the bowl.
- Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
- Let the salad rest in the refrigerator for a few hours for all the flavors to come together.
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