Crispy Panfried Breaded Haddock

Can't go out to get my fish-and-chips fix!?! What to do?

Fish-and-Chips is one of my favorite dishes, especially at the seashore where I might expect fresh fish - I always ask. I am NEVER bored by this and my wife is often asking why I am ordering it again - and my answer is that I want to try it in many, many places - to compare - and, actually I love it!

Until we can go out and enjoy this normally by the seashore again, here is a home dish that gives a memory - not a replica - of that great restaurant dish. And it can be a great way to have some of the fun, at home, fast and easy on a regular weeknight basis. And be patient (pleasurably) until the end of this COVID tunnel.

2 portions haddock fillet (or cod, or other favorite white fish), thawed if frozen

1/2 cup panko bread crumbs

1/4 tsp garlic powder

1/8 tsp onion powder

1/4 tsp dried dill weed

dash salt and fresh black pepper to taste

1/4 cup all purpose flour

1 egg

1 Tbsp half and half, light cream or milk

1 Tbsp butter and 1 Tbsp canola oil

Mix together the panko, garlic, onion, dill, salt and pepper in a wide shallow bowl. In another wide shallow bowl, scatter the flour. In a third wide shallow bowl, whisk together the egg and cream.

Pat the fish fillets with a paper towel so they are only slightly moist. Dredge the fish portions, one at a time, into the flour. Dust off and then flip several times in the egg mixture. Drain well. Finally flip several times in the bowl of topping and shake off any unwilling bread crumbs. This is not for the faint of heart as the best way to do this is with your fingers and hands, and they will get messy! Embrace it: the most enjoyable things in life can often be slightly messy.

Heat the oil and butter in a (non-non-stick) skillet until almost smoking hot (I use a blackened steel or cast iron skillet to try to avoid non-stick fluorine based utensils). Add the fish fillets and cook the fish for about 3-5 minutes, shaking the pan often to avoid sticking. Make sure the fillets do not brown too much.

Flip the fillets and cook another 3-5 minutes, turning the heat down to medium-low after about a minute, to avoid burning the breaded crust. The fillets should be a golden brown and have cooked about 5 minutes per half inch thickness in total.

Plate fillets as serve with favorite sides.

Serves 2.

Cook's Note: I love serving this with Tartar Sauce - buy or make:

2 Tbsp Greek yogurt

2 Tbsp good real Mayonnaise

2 Tbsp India (hot dog!) relish

dash favorite hot sauce

1 Tbsp fresh lemon juice - if you have

All kinds of variations are fun: some horseradish sauce, some fresh minced garlic, some dried dill weed (I love!), chopped capers. You name it - it is yours!

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog