{"id":36,"date":"2011-04-18T10:23:47","date_gmt":"2011-04-18T15:23:47","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=36"},"modified":"2016-09-06T10:08:35","modified_gmt":"2016-09-06T17:08:35","slug":"fried-fillets-of-swordfish-orly","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=36","title":{"rendered":"Fried Fillets of Swordfish Orly"},"content":{"rendered":"<p><strong>Orly style deep fried swordfish.<\/strong><\/p>\n<p>Serves 4<\/p>\n<p>INGREDIENTS:<br \/>\n2 pounds swordfish<br \/>\n1\/2 cup flour<br \/>\n2 eggs<br \/>\nBread crumbs<br \/>\nFew sprigs parsley<br \/>\n1 lemon<br \/>\n8 ounces of tomato sauce<\/p>\n<p>DIRECTIONS:<\/p>\n<p>Cut the fish into fillets. Season well, and roll in flour; dip in beaten eggs and roll in bread crumbs. Fry in deep fat to a nice brown color. Drain and serve garnished with parsley and slices of lemon, with a sauce boat of tomato sauce on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Orly style deep fried swordfish. Serves 4 INGREDIENTS: 2 pounds swordfish 1\/2 cup flour 2 eggs Bread crumbs Few sprigs parsley 1 lemon 8 ounces of tomato sauce DIRECTIONS: Cut the fish into fillets. Season well, and roll in flour; dip in beaten eggs and roll in bread crumbs. Fry in deep fat to a &hellip; <a href=\"http:\/\/www.outdoorcookingworld.com\/?p=36\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Fried Fillets of Swordfish Orly<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-A","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/36"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36"}],"version-history":[{"count":2,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/36\/revisions"}],"predecessor-version":[{"id":38,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/36\/revisions\/38"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}