MAKE IT TONIGHT!

Look for Alaskan hal­ibut, which keeps its shape in the pan

The Hamilton Spectator - - GO - KATIE WORK­MAN

I love a deep-fried, puffy-bat­tered fish sand­wich, with a tem­pura-like coat­ing, but I’m not do­ing that at home.

That’s for an in­dul­gent sum­mer seafood shack lunch, or if you’re lucky enough to find your­self in a Bri­tish pub.

But a great, pan-fried piece of fish can be yours with much less work, and sig­nif­i­cantly less oil. One time to do it, and stat, is when you have Alaskan hal­ibut. It’s worth seek­ing out — sweet and del­i­cate, with white, firm, flaky flesh. It keeps its shape nicely even as you flip it in the pan.

One-quar­ter inch of oil will get you a great crust, and when that crispy fish is nes­tled in a roll with let­tuce, tomato and tar­tar sauce, you will feel like sum­mer has re­ally ar­rived.

You could cer­tainly just go out and buy some pre­pared tar­tar sauce if you’re in a hurry, but a home­made tar­tar sauce is a bit of a rev­e­la­tion, and very sim­ple to make. If you don’t have cor­ni­chons, you can sub­sti­tute jarred rel­ish.

Hal­ibut Fried Fish Sand­wich with Lemon Basil Tar­tar Sauce MAKES 4 SAND­WICHES

Lemon Basil Tar­tar Sauce ½ cup may­on­naise Juice of ½ lemon 2 ta­ble­spoons minced cor­ni­chons (baby pick­les) 2 tbsp minced scal­lions 1 tbsp ca­pers, drained and rinsed, then minced 2 tea­spoons coarse Di­jon or Cre­ole mus­tard 1 tbsp minced basil 1 tbsp chopped fresh pars­ley Kosher salt Freshly ground black pep­per Hal­ibut Fried Fish Sand­wiches ¾ cup all-pur­pose flour 1 large egg ½ cup milk ½ tsp hot sauce 1 cup panko bread crumbs 4 (6-ounce) pieces hal­ibut Veg­etable oil for pan fry­ing (about ½ cup) 4 potato rolls Sev­eral pieces of leaf or ro­maine let­tuce, torn to fit the rolls 1 ripe tomato, sliced Lemon wedges for serv­ing

Start to fin­ish: 25 min­utes Pre­heat the oven to broil. Make the Tar­tar Sauce. In a small bowl, mix to­gether the may­on­naise, lemon juice, cor­ni­chons, scal­lions, ca­pers, mus­tard, basil, pars­ley, and ½ tea­spoon salt and ¼ tea­spoon freshly ground black pep­per.

Have all of the sand­wich rolls and top­pings ready to go so that when the fish is cooked, you can as­sem­ble the sand­wiches right away.

In a shal­low wide bowl, mix the flour with ½ tea­spoon salt and ½ tea­spoon freshly ground black pep­per. In an­other shal­low wide bowl, beat the egg with the milk and the hot sauce. Place the panko bread crumbs in a third shal­low wide bowl.

Heat enough oil to come up ¼-inch high in a large skil­let over medium high heat. While the oil is heat­ing, dredge each piece of fish first in the flour, shak­ing off any ex­cess, then in the milk mix­ture, al­low­ing any ex­cess to drip back into the bowl, and then fi­nally dredge the fish in the bread crumbs.

Fry the fish in the oil for about four min­utes on each side un­til the fish is golden brown and cooked through. Re­move it with a slot­ted spat­ula and place on a pa­per tow­ellined plate or sur­face to drain for a minute.

While the fish is cook­ing, broil the buns cut side up for just a minute un­til lightly browned. Place a piece of cooked fish on the bot­tom half of each roll, and top with a spoon­ful of the tar­tar sauce. Top with the let­tuce and tomato, and then with the sec­ond half of the roll. Serve im­me­di­ately, with the lemon wedges.

Per serv­ing of Lemon Basil Tar­tar Sauce (about 2 ta­ble­spoons): 98 calo­ries (93 from fat); 10 grams fat (2 g sat­u­rated; 0 g trans fats); 6 mil­ligrams choles­terol; 319 mg sodium; 1 g car­bo­hy­drate; 0 g fi­bre; 0 g sugar; 0 g pro­tein.

Per serv­ing of Hal­ibut Fried Fish Sand­wiches: 611 calo­ries (168 from fat); 19 grams fat (3 g sat­u­rated; 0 g trans fats); 139 mil­ligrams choles­terol; 686 mg sodium; 62 g car­bo­hy­drate; 2 g fi­bre; 8 g sugar; 45 g pro­tein.

SARAH E CROWDER, THE AS­SO­CI­ATED PRESS

You could cer­tainly just go out and buy some pre­pared tar­tar sauce if you’re in a hurry, but a home­made tar­tar sauce is a bit of a rev­e­la­tion, and very sim­ple to make.

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