Makes 4 servings
Chefs Ken Norris and Frederick Cefalu used slender whiting fillets for his or her feast, but any white-colored-fleshed fish is going to do. The new bread crumbs are what provide the fillets their amazing texture. Don't substitute store-bought dried bread crumbs or panko.
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups fresh white-colored bread crumbs
- 1 pound firm white-colored-fleshed fish, for example haddock, cod, whiting or pollock, reduce 16 equal pieces
- Kosher or ocean salt and freshly ground pepper
- About 1/2 cup vegetable oil, or when needed
- Lemon wedges and chopped fresh Italian (flat-leaf) parsley for garnish
Beat the eggs and 1 tablespoon water inside a shallow bowl. Put the flour and bread crumbs in 2 separate bowls. Set a wire rack on the baking sheet.
Season the fish fillets on sides with pepper and salt. Dealing with one fillet at any given time, dredge it in flour, get rid of the surplus, then dip it within the beaten eggs, ensuring entire fillet is coated. Remove fillet from eggs, letting excess drip off, then devote the bread crumbs. Lightly press crumbs onto each side from the fish, coating it entirely. Transfer breaded fillet to some rack repeat process with remaining fillets.
Preheat a 12-inch cast-iron skillet over medium-high temperature for five minutes. Add some oil towards the skillet as well as heat until hot (a couple of crumbs sprinkled within the pan should sizzle on impact). Slip the fillets in to the herbal, that ought to come midway in the sides from the fish. Prepare two to three minutes per side, with respect to the thickness from the fish, until golden brown. The thicker the fish, the greater gradually you need to prepare it, so turn heat lower if required. If cooking in batches, add a bit more oil to pan whether it seems dry.
Utilizing a slotted spatula, transfer fish to some platter and immediately salt the fish once again. Serve garnished with lemon wedges and chopped fresh parsley.
-- Ken Norris and Frederick Cefalu, Riffle NW. Portland
