Saturday, September 25, 2010

Crispy Oven Fish Fry with Mushy Peas

We really like this method of cooking fish. It made for a really crispy fish. I used tapalia instead of cod because that is what I had in the freezer, and it was wonderful. I can't imagine the cod being any better. I halved this recipe. FoodNetwork's Rachel Ray

Printable Recipe:

5 T. butter
3 cups panko crumbs
1 T. seafood seasoning (old bay)
1 T. granulated onion
1 T. granulated garlic
1 lemon or lime, zested
2T. freshly chopped thyme leaves
2 teaspoons chopped chives
1 1/2 pounds cod, cut from the thickest part of fillets shaped into 8 rectangular batons
2 extra-large egg wites, beaten to frothy
1 cup flat-leaf parsley
1 cup packed fresh mint
3 cups freshly shelled peas or frozen and defrosted peas, patted dry (this is what I used)
1 T. extra-virgin olive oil
2 large shallots, finely chopped
2 cups chicken stock
Freshly ground black pepper
Malt vinegar
Directions: Heat oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet. Melt 4 Tablespoons butter over low heat in small pot. Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine. Season with seafood seasoning, granulated onion and garlic, citrus zest, thyme, and chives. Clean and pat the fish dry, then season with salt, to taste. Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack. Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 25-30 minutes. Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside. Return the base to the processor, do not rince the base. Add the peas and pulse until very finely chopped. I do not have a food processor, so I used a blender. A food processor would have been much better. In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, and the remaining butter over medium heat. Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat. Cook the peas for about 15 minutes, about 10 minutes into the process, add the salt and pepper and the parsley and mint. Remove from the heat when the liquid has evaporated.
Spoon pools of mushy peas onto each dinner plate and top with crispy fish. Douse the fish with lots of malt vinegar and enjoy! I didn't have malt vinegar and we enjoyed it w/o. It was great.

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