F is for Fish
As some of your know, I’ve majorly improved my culinary skills in the last year. I had never really liked to cook before… but now I enjoy finding ingredients that I never knew existed and seeing how they will work in a dish.
Last night I made Emeril’s Root Beer Pork Chops (READ: Cooking Diaries) and they turned out quite tasty. Even though the caramelized onions were a tad on the burnt tasting side, (ha!) they still tasted good with the meal.
I’ve really enjoyed trying Tilapia and Salmon different ways too. It’s not that I don’t like other mild fishes… but where I currently shop, there doesn’t always seem to be the best selection. If I drove a bit farther, I could get all kinds of fish… in fact, I think I will venture out there tomorrow… why not? Hm… stayed tuned for that!
So anyway, lately I’ve been breading everything. I never did it before… but for things like fish tacos, the juices from the fish would make the tortilla soggy. When I bread the fish and bake it, the juice stay in the fish and off of the tortilla! I usually bread the Giada way, with Parmesan. One of the most fantastic recipes I use is the yummy Salmon Fish Sticks below. We usually just dip them in Horseradish mustard though…
Parmesan Fish Sticks
Recipe courtesy Giada De Laurentiis, 2008
- Prep Time: 4 min
- Cook Time: 17 min
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
- 1/3 cup reduced fat mayonnaise
- 1/3 cup lowfat plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley or chives
For the Fish Sticks:
Preheat the oven to 450 degrees F.
Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.