I’ve been craving fish lately.  Not really sure why since I’m not a big eater of fish but I’ve been craving it so tonight I decided to try my hand at fish and chips.  Growing up, I used to love eating fish and chips.  We wouldn’t have it that often but I do remember the occasional trip to the diner down the street where a man once sang “Oh Lord It’s So Hard To Be Humble” while my daddy and I waited for our order.  I also have a (very vague) recollection of a trip to London where one of my father’s friends owned a restaurant and made us all an order of the best fish and chips I’d ever tasted!

In University, fish and chips became pub food.  There were a few great pubs in London that served much better fare than my residence hall or in later years, my own kitchen.  Since I could always make a burger at home, I would order fish and chips because that was definitely something I wouldn’t be making in my own kitchen!

Fish and chips would still sneak their way onto my dinner plate every once in a while – even as recently as a few years ago.  I remember a few picnics by the Lake with my honeyman and an order of fish and chips that we’d picked up in town.

But I haven’t had a bite of fish and chips since going gluten-free over a year ago.  Last week, as I was having dinner with a friend (in an English pub of all places) I caught a whiff of the old familiar smell of vinegar and chips and thought I would try my hand at a healthier alternative to my childhood favorite.

Pan-Fried Panko Style Fish

4 whole skinned white haddock fillets
1/2 cup all-purpose flour (substitute rice flour for a gluten-free variation)
sea salt
black pepper
1 large egg, beaten
1 1/2 cups Japanese panko bread crumbs (substitute rice crumbs for a gluten-free variation)
3-4 tablespoons olive oil
lemon wedges to serve

Check the fillets for bones, removing any you find.  Tip flour or rice flour onto a plate and season with salt and pepper.  Mix well.  Pour the beaten egg into a shallow dish and scatter the panko bread crumbs or rice crumbs onto a third plate. Arrange your plates on your workspace: flour, egg, and bread crumbs, for easy dredging.

Heat olive oil in a large skillet.  Dip the fillets into the seasoned flour to coat evenly.  Shake off the excess and then dip into the beaten egg to coat evenly.  Shake off the excess and dip into the bread crumbs to coat evenly all over.  Repeat with remaining fish fillets.  Place prepared fillets in a hot skillet and pan-fry for five minute or until golden and crip all over, turning once.

Drain the fish on paper towels and serve immediately with fries and lemon wedges for squeezing.

Chunky Monkey Fries

2 1/4 pounds potatoes, scrubbed clean (you may peel if you prefer)
sea salt
black pepper
5 whole garlic cloves
rosemary
olive oil

Heat the oven to 425F.  Cut potatoes into 1/2-inch thick french fries.  Parboil in a pot with salted water for 5 minutes or until just tender when pierced with a fork. Drain and pat dry.

Pour the potatoes into a roasting pan and season with rosemary and garlic.  Drizzle generously with olive oil and season with salt and pepper.  Toss the potatoes to coat in oil and seasonings.

Bake in oven for 15 minutes until golden brown and crisp, turning them often.  Serve immediately.

Kitchen Table Talk…

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