The British eat fish and chips like Americans eat pizza and hotdogs. It’s their beloved street food, served in most houses at least once a week. The real deep-fried version is crispy, crunchy, and delicious. It’s also pretty much the worst thing you can do to a good, healthy piece of fish! We created a pan-seared version that uses a lot less oil but still has that same crunchy, delicious bite. Cheerio!
—Chef Yossi and Chef Sara Goldstein
—Chef Yossi and Chef Sara Goldstein
2 pieces red snapper
2½ tablespoons plain
bread crumbs
4 teaspoons Parmesan
1 teaspoon parsley flakes
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon oregano
1 egg
¼ cup flour
2 tablespoons canola oil
1. Preheat oven to 400°F.
2. In a bowl, combine bread crumbs, Parmesan, and spices. Beat egg in a second bowl, and place flour on a plate.
3. Bread the fish: Dip it in flour, then in egg, then in bread-crumb mixture.
4. Heat oil in a frying pan. Add fish and cook for 2½ minutes per side. Transfer to oven and bake for an additional 2½ minutes.
Yield: 2 servings
For more great recipes, check out this weeks issue of Whisk by Ami
