Tuesday, June 29, 2010

Fish and Chips V2.0- Panko-Crusted Cod, Dill-Caper Tartar Sauce, House Chips

In about the same amount of time it would take to fire up the hotbox and bake some frozen fish sticks, (what is this, 7th grade?) you can make your own- only much healthier and much, much tastier. Version 2.0 is pan-fried vs. deep-fried, fresh vs. frozen, and without all the preservatives and crap. Frozen fish sticks are probably the hot dog of the sea, anyway. What's with the dude in the raincoat, anyway?


Fish and Chips-V2.0- Panko-Crusted Cod, Dill-Caper Tartar Sauce, House Chips

4 servings

Fish sticks-
1/2 C mayo
2.5 TB dill, finely chopped
2 TB chives, finely chopped
1 ts fresh lemon juice
2 TB capers, drained and rinsed
2 TB dill pickle, finely chopped + 1TB pickle juice
1.5 C panko bread crumbs
1 large egg
1.5 lb cod fillets, about 3/4" thick, cut into 3" X 1" sticks
S&P
4 TB EVOO, divided
1/2 lemon

House Chips-
1 large baking potato, peeled, 1/8" slices
1/2 TB EVOO
S&P

For the fish-
To assemble the tartar sauce-combine the first 6 ingredients in a small bowl, stir well and chill in the fridge until needed. Pat the fish dry with paper towels, then season with S&P on all sides. Assemble a two-part breading station with whisked egg in a small bowl and panko on a plate or pie pan. Dip the fish pieces in the egg first, then roll in panko and press gently to adhere. Shake off any excess.

In a large nonstick skillet, coat with 2 TB EVOO over medium heat. Working in batches, fry the fish for about 4 minutes total, turning often, until golden brown. Cover and keep warm while repeating with the rest of the EVOO and the second batch.

Squeeze a bit of lemon on the fish, then serve up with the tartar sauce.

For the chips-
Dry the potato slices well with paper towel or a clean kitchen towel. Brush both sides with EVOO, then arrange single-layer on a sheet pan. Bake at 500°F for 16-18 minutes, rotate the pan halfway through if needed. EEEEEmmediatley upon removing from oven, season with S&P. Large sea salt crystals would be best, kosher would be fine too.




Pairs well with cold beersss.

No comments:

Post a Comment