Article by Mama Jock
Golden Pan-fried Fish
2 lbs. flounder fillets
1 1/2 cups panko breadcrumbs
1 TBSP. finely chopped fresh parsley
2 tsp. kosher salt
2 tsp. finely grated lemon peel
1/2 tsp. cayenne pepper
3 large egg whites
3 TBSP. extra-virgin olive oil
1/4 cup dark ale
Cut fish into 4 x 1 1/4 inch rectangular sticks.
Sprinkle with salt and pepper.
Combine next 5 ingredients in a large bowl.
Whisk egg whites and ale in medium bowl.
Add fish to ale mixture; turn to coat; shake off excess, then bread both sides of fish with the panko crumbs.
Heat 3 TBSP. oil in a large nonstick skillet over medium-high heat.
Add half of the fish sticks.
Cook until golden, about 2 minutes per side.
Repeat with remaining sticks, adding more oil to skillet if necessary.
Transfer fish to paper towels, sprinkle with salt and pepper.
Serve immediately with tartar sauce.
Quick Tartar Sauce:
1 cup mayonnaise
6 TBSP. sweet pickle relish
2 TBSP. fresh lemon juice
Mix all ingredients, cover and chill.
Potato Crusted Flounder
3/4 cup potato flakes
1 cup tartar sauce
1/4 cup snipped fresh chives
2 tsps. grated fresh lemon peel
4 flounder fillets
Preheat oven to 450 degrees.
Lightly grease a jelly roll pan (15x10).
In a bowl, stir in the tartar sauce, chives and lemon peel; reserve 1/2 cup of sauce for serving.
Spread flounder pieces with 2 TBSP. of the remaining sauce and top each with 3 TBSP. of the potato flakes.
Place fish in prepared pan and bake 8 to 10 minutes or until fish turns opaque and top is golden.
Serve with remaining sauce.
Serves 4.
Sicilian Tuna Cutlets with Orange and Scallion Salsa
4 yellowfin tuna steaks, halved
Salt and pepper
1 1/2 cups breadcrumbs
3 large naval oranges plus grated peel of 1 orange
1/3 cup finely chopped parsley
2 large cloves garlic, finely chopped
4 scallions or 1/2 red onion, finely chopped
2 sprigs oregano, finely chopped
Extra virgin olive oil for drizzling and frying
4 cups arugula leaves
Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick.
Season both sides with salt and pepper.
In a shallow bowl, combine the breadcrumbs, orange peel, parsley and garlic.
After peeling all 3 oranges, remove the orange segments, chop and place in a bowl.
Add the scallions and oregano, drizzle with the oil and season with salt and pepper.
Coat the fish with the breadcrumbs, pressing to adhere.
In a large nonstick skillet, heat 2 TBSP. of the oil over medium-high heat.
Add the tuna cutlets and cook, turning once until golden.
Repeat with remaining fish, adding more oil as needed.
In a medium bowl, toss the arugula with the lemon juice and a drizzle of the oil.
Season with salt and pepper.
Top the fish with the orange-and-scallion salsa and serve with the salad.
Serves 4.
Scallop Saute
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, sliced
3 garlic cloves, minced
3 TBSP. vegetable oil, divided
1 lb. fresh sea scallops, drained
3 TBSP. soy sauce
1 tsp. orange zest
3 TBSP. orange juice
1 TBSP. dry white wine
1/4 tsp. dried crushed red pepper
2 TBSP. butter
Saute first 4 ingredients in 2 TBSP. of hot oil in a large skillet over medium-high heat until tender.
Remove from pan and keep warm.
Saute sea scallops in remaining 1 TBSP. oil in a skillet over medium heat 5 to 6 minutes; turn over and cook 3 to 5 minutes or until golden brown.
Add 2 TBSP. soy sauce, orange zest, and next 3 ingredients to skillet.
Bring mixture to a boil and cook over high heat about 2 minutes.
Gradually whisk in butter and remaining 1 TBSP. soy sauce until well blended.
Serve immediately over vegetable mixture and scallops.
