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| Halibut With Panko Bread Crumbs & Insalata Caprese | ||
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I love panko bread crumbs. i mean, i don’t eat them out of the bag, but they’re great for frying. they’re made without using the bread crust, and they’re much lighter and crunchier than regular old breadcrumbs. they can really make a fried fish dish delish.
One thing--don’t bread the fish in advance. dip and fry, that’s what i say. you leave those filets sitting around, and they get gooey and don’t fry right. and you know what Nat King Cole said...”straighten up and fry right!” for the insalata caprese...there are only a few ingredients, but each has to be perfetto. vine ripened tomatoes, bufala mozzarella, good extra virgin olive oil, and fresh basil. you’re gonna like this dinner. it’s quick. it’s easy. it’s good. do the insalata first... slice the tomatoes into circular slices, 1/4 inch thick slice the mozzarella into the same size circular slices place a slice of tomato, then a slice of mozzarella on top, a slice of tomato on top of that...a slice of mozzarella on top of that, like a log... until you run out. drizzle with extra virgin olive oil salt and fresh ground pepper snip some clean fresh basil leaves on top...keep it cool in the fridge 2 pieces of skinless halibut filets, the ones i used were about 1/4 pound a piece, about an inch thick 1 egg, beaten, add salt and fresh ground black pepper panko bread crumbs on a plate canola oil heat the canola oil in a large pan over med-high heat. i use canola for this, because it doesn’t smoke and burn at this temperature like olive oil does. rinse the fish and pat dry. dip it in the beaten egg, let the excess drip off. then coat both sides with the panko bread crumbs. take a pinch of the bread crumbs, and drop ‘em in the oil. if they sizzle the oil is hot enough. place the breaded fish filets in the hot canola oil. when you see the bottom edges turn golden brown, about 2-3 minutes, use a spatula or tongs to turn them over. don’t fork it--you don’t want to lose any of the juiciness, plus...you don’t want the fish to flake apart on ya. when the other side is golden brown, another 2-3 minutes, remove the filets and place on a plate with paper towels, just for a few seconds. you gotta eat this dish fresh off the burner. plate it up right quickly, garnish with parsley, and serve with lemon slices. put some insalata caprese on your plate. add a few filets. squeeze a little lemon...just for the halibut. and... MANGIAMO!!!!!!!!!!!!!!!!!!!!!!!!!!! |
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