Let's Talk Shop by Danae DeShazer

TGIF: Getcha British On

Posted October 5, 2012 at 1:00 pm

by Danae DeShazer

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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
Serves 4
 
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.
 
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
 

 

 

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