Friday, April 29, 2011

Oven-fried Fish and Chips

Have your cake and eat it too?

Well, in this case, yes, when the "cake" is in fact fish and chips.

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Oven-"fried" fish and chips, that is.

I was hankering some fish and chips, but just coming off my detox, I wanted to keep things light. So I made a lighter version of the dish by coating the fish in panko crumbs to give a crunchy texture and baking it in the oven.

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I served the fish with a light and delicious Sesame and Ginger Coleslaw.

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And of course, "chips"...roasted potato and sweet potato wedges.

Take the extra few minutes and make the tartar sauce completely from scratch. It'll be so worth it.

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Oven-fried Fish and Chips with Homemade Tartar Sauce
Serves 4

4 6-oz pieces of halibut, or other firm white fish
1 1/2 cups panko crumbs
1 egg, beaten
1 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
3 large baking potatoes
3 large sweet potatoes
2 tablespoons vegetable oil
Salt and freshly ground black pepper

For homemade mayonnaise:
1 large egg yolk
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
Salt and pepper, to taste

For tartar sauce:
1/2 cup mayonnaise
1 tablespoon capers, drained
2 teaspoons gherkins, finely chopped
1/2 teaspoon sugar
1 teaspoon lemon juice
Salt and pepper, to taste

Scrub potatoes; cut each in half and then into 8 wedges (16 wedges per each potato). Quickly blanch in a pot of salted boiling water for 5 minutes; drain and dry. Toss with oil and season with salt and pepper. Place on large rimmed baking sheet.

Bake in a 450°F oven for 20 minutes. Turn and bake for 10 minutes longer or until crisp and golden outside and tender inside.

While the potatoes are roasting, set up your breading station. Mix the flour with salt and pepper, cayenne pepper and herbs. Rinse the fish fillets and pat dry. Cut each fillet in half.

Dip fillets, 1 at a time, into flour mixture, shaking off excess. Dip into egg mixture, then into crumbs, pressing lightly to coat.

Place in the centre of a baking sheet lined with parchment paper. Return baking sheet to oven for about 10 to 12 minutes, or until fish flakes easily with fork and is crispy outside.

To make the mayonnaise: Place the egg yolk, Dijon mustard and lemon juice in a bowl. Using an electric hand mixer, whisk on medium-high until creamy and well-blended, about 3 minutes. With the mixer still running, slowly pour in the oil to ensure it doesn't split. Once all the oil has been added, whisk for another 1 minute. Season with salt and pepper. Refrigerate until ready to use.

To make the tartar sauce: Sprinkle the sugar over the capers and gherkins and mix well; let sit for 5 minutes. Place all the ingredients in a bowl and mix well. Season with salt and pepper, to taste.


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