Fish & Chips....

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         This was dinner last night. I won't lie to you.....it was awesome ! Crispy fish, and a very yummy dipping sauce. It got rave reviews all around the table. We don't fry alot of food at our house, so once in a while it's a nice treat ! You can use regular bread crumbs,but the Panko real makes it crunchy.










 for the fish :


2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 kilo abrotea  fillets, cut into  pieces


Directions

Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
 Dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere.
 Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat.
 Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.



for the dipping sauce :


1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

 In a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.


* combination of 2 recipes


xo, Diana

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