Fish and Chips

Do you ever make a meal and it automatically makes you think of a meal you had at a restaurant or takes you to a favorite memory? I had that experience tonight. My husband just received the current edition of Bon Appetit magazine and there was a meal for Fish and Chips. As we were sitting down for dinner, I began thinking about a restaurant in Montana in which the only thing I ever ordered there was Fish and Chips....oh, how I miss Bert and Ernies! My husband and I both enjoyed this version of Fish and Chips (just make sure you use plenty of oil in your pan when cooking the fish...mine stuck a little).



Golden Pan-Fried Fish
2 lbs halibut fillets
1 1/2 cups panko (Japanese breadcrumbs)
1 Tbls finely chopped fresh Italian parsley
2 tsp kosher salt
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper
3 large egg whites
1/2 cup dark ale beer
3 Tbls extra-virgin olive oil


Cut fish into rectangular sticks. Sprinkle with salt and pepper. Combine next five ingredients in large bowl. Whisk egg 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. Heat 3 Tbls 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 per side. Repeat with remaining fish. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce. Serves 4.


Tartar Sauce
1 cup mayonnaise
6 Tbls sweet pickle relish
2 Tbls fresh lemon juice


Mix all ingredients in small bowl. Cover; chill.


5-minute Slaw
1/4 cup red wine vinegar
2 Tbls sugar
2 tsp coarse kosher salt
1/4 tsp celery seeds
3 green onions, thinly sliced
2 (8oz) pkgs coleslaw mix


Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.