Cornmeal Crusted Fish with Curry Sauce

2 lbs. ( 1/2-inch-thick) fillets of cod or haddock, skinned

2/3 C. yellow cornmeal

Salt and pepper to taste

2 eggs

2 T. milk

2 T. olive oil

2 T. butter

For the curry sauce:

2 C. chicken broth

1/4 C. all-purpose flour

1 T. olive oil

1 medium onion, diced

2 garlic cloves, minced

1 1/4 t. curry powder, or to taste

Salt and pepper to taste

1/4 C. heavy cream

1 1/2 t. lemon juice

Rinse the fish and pat dry with paper towels. Combine the cornmeal, salt, and pepper on a large piece of wax paper. Beat the eggs and milk in a shallow plate. Lightly coat the fish with about half of the cornmeal mixture, then roll in the egg and coat with the remaining cornmeal mixture. If necessary, use more cornmeal.

Place 2 large nonstick skillets over medium-high heat with 1 tablespoon of oil and 1 tablespoon of butter in each. (If you have only one skillet, cook in 2 batches.) Add the fish and cook about 4 minutes on each side or until the crust is golden brown and the fish flakes when tested with a knife.

For the curry sauce: Whisk together the broth and flour, and set aside.

Heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 6 minutes. Add the garlic and cook, stirring almost constantly, until it starts to color, about 2 minutes.

Whisk the broth mixture again and add to the onion. Add the curry powder, salt, and pepper. Cook and stir until the sauce thickens and comes to a boil. Lower the heat and simmer gently for 5 minutes. Stir in the cream. Puree in a blender. Return the sauce to the pot and stir in the lemon juice. Makes about 2 cups of sauce.

Spoon the sauce over the fish and serve with mashed potatoes or rice.

Serves 6.