Every once in a while I get a craving for fish and chips. This time, I decided to make my own! They were everything I hoped for and more! Scrum-didely-umptious!! And an added bonus--they are baked, not fried!
The recipe called for salmon, which I think would be very tasty, but I was trying to get my husband to like fish, and the man at the seafood counter said flounder was the least fishy tasting fish. So I tried the flounder. I think cod or halibut would be great also!
I wished I had some of that news print paper to make them look professional!
Dredge the fish in flour, salt, and pepper.
Then immerse in frothy egg whites.
Then you coat the pieces in seasoned bread crumbs and parmesan cheese.
Lay those beauties on a pan and admire them for a second!
Lastly, you drizzle them with olive oil, and bake 'em in the oven!
Great crunch, great flavor! The flounder I purchased was really thin, but they still came out great! Personally I think it would be better with a thicker cut of fish. But I had bought mine frozen from Publix and I didn't know they were going to be so thin!
The "chips"......these are really easy! And yummy!
This tartar sauce is incredible! Beats any of the jarred varieties! It's so fresh and pairs perfectly with the fish!
PARMESAN FISH STICKS
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
(or cod, flounder, halibut)
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling
Preheat the oven to 450 degrees F.
Rinse the fish fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
2 T. olive oil
1/2 t. garlic, minced
rosemary, fresh or dried
Preheat oven to 400 degrees. Scrub and slice potatoes in half, then each half into 3 or 4 wedges. Toss in a bowl with oil, salt, pepper, garlic, and rosemary. Place cut side down on greased baking sheet. Bake for 30-35 minutes. Turn over to other cut side and bake for 20 minutes longer, or until tender and lightly golden.
1/2 cup mayonnaise
2 T. small diced pickles or dill relish
1 T. white wine vinegar
1 tsp. dijon mustard
pinch of salt
pinch of pepper
splash of lemon juice
dash of hot sauce
Place all ingredients in a food processor and pulse several times until the pickles are finely chopped and all ingredients are well mixed, but not pureed.
(I probably pureed mine! It was still fabulous though!)