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1
Rinse and pat dry the reserved fish carcass, set aside.
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2
Preheat the fryer.
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3
Season the flour with salt and pepper.
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4
Dredge the carcass in the seasoned flour, on both sides, reserving the flour.
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5
Shake off any excess flour.
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6
Fry the carcass until golden brown, about 2 to 3 minutes.
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7
Remove from the oil and drain on paper towels.
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8
Season with salt and pepper.
-
9
Cut the fillets into 2 ounce pieces.
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10
Season with salt and pepper.
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11
Dredge the fillets in the reserved flour, coating completely.
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12
In a large saute pan, over medium-high heat the oil.
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13
When the oil is hot, but not smoking, lightly pan-fry the fish for 1 minute on each side.
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14
Remove from the pan and set aside.
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15
In the same saute pan, add the shallots and garlic.
-
16
Season with salt and pepper.
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17
Saute for 1 minute.
-
18
Add the mushrooms.
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19
Season with salt and pepper.
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20
Saute for 1 minute.
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21
Add 1 3/4 cup of the chicken stock.
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22
Dissolve the cornstarch in the remaining stock, making a slurry.
-
23
Bring the stock to a boil.
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24
Stir in the slurry.
-
25
Boil the liquid for 2 minutes and then reduce to a simmer.
-
26
Add the fish fillets and simmer for 3 to 4 minutes.
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27
Reseason and stir in the parsley.
-
28
To assemble, place the fried fish carcass on a large platter.
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29
Lay the fillets over the crispy bone.
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30
Spoon the sauce over the fillets.
-
31
Serve immediately.
