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
  • 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



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