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Halibut: Golden Pan-Fried Fish

Source of Recipe


Bon Appétit, November 2008



List of Ingredients



• 2 pounds (1½-inch thick) halibut fillets
  
• 1 (3½-ounce) package panko (Japanese breadcrumbs; 1½ cups)
  
• 1 Tbsp finely chopped fresh Italian parsley
  
• 2 tsp coarse kosher salt
  
• 2 tsp finely grated lemon peel
  
• ½ tsp cayenne pepper
  
• 3 large egg whites
  
• ¼ cup dark ale
  
• 3 Tbsp (or more) extra-virgin olive oil
  
• .
  
• Quick Tartar Sauce (recipe follows)
  






Instructions



1. Cut fish into 4 x 1¼-inch rectangular sticks. Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
   
   
2. Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
   
   
3. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce. Serve lemon wedges alongside fish.
   
   Makes 4 servings, plus leftovers.
   
   
   QUICK TARTAR SAUCE
   
   • 1 cup mayonnaise
   • 6 Tbsp sweet pickle relish or finely chopped bread-and-butter pickles
   • 2 Tbsp fresh lemon juice
   
   Mix all ingredients in small bowl. Cover; chill.
   
   ............
   
   Serve with:
   
   ROASTED CHIPS:
   
   • 2 pounds large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
   • 2 Tbsp extra-virgin olive oil
   • 2 tsp fleur de sel
   
   Place rack in center of oven. Preheat to 450° F.
   
   Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400° F. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.
   
   Makes 4 to 6 servings.
   
   ............
   
   FIVE-MINUTE SLAW
   
   • ¼ cup red wine vinegar
   • 2 Tbsp sugar
   • 2 tsp coarse kosher salt
   • ¼ tsp celery seeds
   • 3 green onions, thinly sliced
   • 2 (8-ounce) packages coleslaw mix
   
   Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.
   
   Makes 4 to 6 servings.
   
   






Final Comments


SECOND HELPINGS - Fish Sandwiches

In 5 minutes flat, the leftover fish, slaw and tartar sauce become the next night's dinner. Toast hamburger buns or soft French bread rolls. Meanwhile, heat leftover fish in microwave 40 to 50 seconds. Spread leftover tartar sauce over cut sides of buns. Place fish on bottom of each bun; top with leftover slaw. Cover with top of bun, and serve.