TGIF: Getcha British On
Posted October 5, 2012 at 1:00 pm
by Danae DeShazer« back to blog main page
That magical place "across the pond" is home to two of my favorite things: the Beatles and fish & chips.
It’s quite hard for me to resist a slab of battered white fish, dipped – okay, slathered – in tangy tartar sauce, with a side of fries. Nowhere near “healthy” for you, this dish is the perfect thing to indulge in for Fish Friday.
Now, you don’t need a high-powered fryin’ machine to make this meal at home. All you need is an oven to bake your “chips,” and a hot skillet to "fry" your fish. Using panko breadcrumbs gives the fish a thicker breading (and a little beer in your batter gives it a unique flavor!).
Easy Fish & Chips
- 3 medium russet potatoes (1 1/4 pounds)
- 1/4 cup extra-virgin olive oil
- Pinch of cayenne pepper
- Kosher salt
-- Preheat to 450* using the convection setting, if available.
-- Cut the potatoes into 1/4-inch-thick wedges. Toss with the olive oil and cayenne in a bowl. Place the wedges on a baking sheet in an even layer. Drizzle any excess oil from the bowl onto the wedges.
-- Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
While the “chips” are baking, begin the fish.
- 2 pounds 1 1/2-inch-thick halibut fillets (tilapia, cod, or other white fish will work)
- 1 ½ cups panko breadcrumbs
- 1 tablespoon parsley
- 2 teaspoons coarse kosher salt
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon cayenne pepper
- 3 large egg whites
- 1/4 cup dark ale or non-alcoholic beer (such as O'Doul's)
- 3 tablespoons (or more) extra-virgin olive oil
-- Cut fish into 4x1-inch fish sticks. Sprinkle with salt and pepper.
-- Combine panko, parsley, salt, lemon zest, and cayenne in large bowl.
-- Whisk egg whites and ale in medium bowl. Dip fish in ale mixture and turn to coat; shake off excess, then dredge fish in panko mixture to coat all sides. Place on plate.
-- Heat 3 tablespoons EVOO in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper.
-- Serve immediately with tartar sauce, malt vinegar, and your “chips!”
Cheerio ole chap!
Pick up your haddock or cod at Lotsa Lobster Seafood Market in South Sarasota. Call ahead at (941) 918-CLAW
Currently 0 Responses
Proposed changes to Sarasota 2050 advance to County Commission
After a unanimous approval by Sarasota County Planning Commission and three hours of public comment, the proposed amendments to Sarasota 2050 were approved.
PHOTO GALLERY: Greater Sarasota Chamber of Commerce Trustee Reception
The Resort at Longboat Key Club hosted the Greater Sarasota Chamber of Commerce's Trustee Reception Thursday, July 24, in the Island House Dining Room.
County Commission Candidates grilled at Tiger Bay Club forum
Candidates for the District 4 Sarasota County Commission seat expressed their views on Sarasota 2050, public transportation and the Come As You Are homeless shelter
'Cabaret' prepares students for professional career
Students prepare for career in acting at Venice Theatre during the Summer Stock Program. Kaitlyn Terpstra, a graduate of the program who is studying theater, is the model they hope to achieve through the program.
25 Lakewood Ranch Republican Club Luncheon
12:00 pm - 1:00 pm
25 Fourth Friday at the Historic Downtown Village
25 Sarasota Singles Society Presents "Bastille Day Celebration"
6:00 pm - 9:00 pm
25 Martini Madness Dance Party!!
7:45 pm - 8:30 pm