FOR THE FISH
1 1/4 pounds fresh fish filets (Halibut was used for the show.)
2 large eggs
2 tablespoons milk or water
1 cup all-purpose flour
2 cups almond & parsley crumbs
Kosher or sea salt
Freshly ground black pepper
1/2 cup grapeseed or vegetable oil
2 tablespoons unsalted butter
1 lemon cut in wedges
ALMOND AND PARSLEY BREADCRUMBS
Yields 2 cups
This mixture can be made well in advance.
1 cup (4 ounces) sliced almonds, coarsely chopped
1 cup Panko breadcrumbs
2 tablespoons Italian parsley, minced (6 sprigs)
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 small lemon
Crack the eggs into a large shallow bowl and beat them well with 2 teaspoons milk or water. Spread the flour and the crumbs in 2 shallow bowls or pie tins respectively. Set aside.
Place the pieces of fish on several layers of paper towels and dry them well. Lightly salt and pepper the fillets on both sides. Dredge them in flour, knocking off excess; dip them in the egg wash with your left hand, letting the excess drip back into the pie tin. Place the fish into the crumbs, and, using the other hand, cover and lightly press to ensure thorough coating.
Line a large platter with paper towels and set aside. Place an empty 10-inch skillet on a burner over medium heat and add the grapeseed oil and butter to the skillet. When the butter is bubbling and beginning to lightly brown, place a fillet in the pan – it should sizzle. Then add half the fish fillets into the hot oil. Let them fry evenly for about 2 minutes. If they begin to brown before that, turn down the heat. Flip the fillets in the direction away from you. Let them pan-fry for another 2 minutes until crisp and golden brown. Remove the skillet from the heat and, using a slotted spatula, transfer the fish to the paper lined platter.
Add a bit more oil and butter if necessary. Cook the remaining fish the same way. Serve the fillets with lemon wedges.
Pares nicely with a light salad such as Fennel Slaw.
FOR THE ALMOND AND PARSLEY BREADCRUMBS
Combine all ingredients except the lemon in a medium bowl and mix.
Using a micro-plane or fine grater, grate the lemon rind directly into the crumbs. Mix well and keep covered until ready to use.
This recipe comes to us from renowned chef Jasper White. Here are a couple of tips regarding the recipe: For equipment you will need a 10-inch skillet and a slotted spatula. If you use a larger skillet you will need to increase the amount of cooking oil.
He uses grapeseed oil because of it has a high burning point. That allows for the addition of butter for flavor. If you use another oil, add a little extra or cut back on the butter.
This recipe is featured on show 2821 – Cooking with the King.
This recipe is featured on Season 28 - Episode 2821.
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Betty Olenik n Ninfa Ortega
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