Haddock Francaise

4.5 oz. haddock, 1 egg, 1/4 c. flour, 2 T. onion, 1 T. lemon juice, 1/8 c. light olive oil, 2 T. leafy parsley, 1/4 c. dry white wine (no cooking wine), 1 T. ginger(opt). Even though Francaise isn't double-coated, I get a more crunchy texture.

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