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Wednesday, August 17, 2011

Oven Crisped Fish

I have had an inexplicable craving for fried fish lately.  After a near miss almost buying fish sticks (I know, terrible) at the market, I knew it was time to take matters into my own hands.  For me, when I want fried seafood, I often enjoy the first few bites and get sick of it quickly.  Not so with this.  Oven crisped fish (or chicken for that matter) uses a simple egg wash and bread crumb crust. Very straightforward, easier than anything involving frying, and healthier. 

Oven Crisped Fish
Serves 2
1/2 pound firm, white fish (I used wild haddock, but cod or tilapia would work as well)
1 egg and 1 Tablespoon milk, whisked together
3/4-1 cup panko breadcrumbs (eyeball it)
1 teaspoon Old Bay seasoning

Preheat oven to 400 degrees.
Spray a baking sheet with baking spray. I used a layer of foil, as well.
In a shallow dish, combine the milk and egg.
In another dish, mix together the breadcrumbs and Old Bay.
Pat the fish dry with a paper towel.  Cut into serving sizes (in this case, 1/4 pound each)
Dip fish in the egg mixture, turning to coat and then dredge in breadcrumbs.  Use your hands to press the breadcrumbs on. 
Bake for 20 minutes or until fish flakes easily. 
Serve with lemon wedges.

I also made some tartar sauce to go alongside.  Simply mayo, lemon juice, and some of the sweet pickles and onions I made last week chopped up.  It was good stuff. 

We ate it with caprese.  I don't know why my pesto looks black.  It's green, but apparently green is tough to photograph at night. 

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