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FISH

cook:

45 min

Picture for FISH

3,619,405 views  On this episode of Basics, we're taking a look at a few ways to simply prepare fish. Whether you're baking or frying, it's an economically and ecologically responsible way to make dinner tonight.

2 Servings

US

original

metric

INGREDIENTS

For the Salmon fillets

For the Salmon fillets

Salmon Fillets

Salmon Fillets

Butter

Butter

Panko bread crumbs

Panko bread crumbs

Thyme, chopped

Thyme, chopped

Rosemary, minced

Rosemary, minced

Grain mustard

Grain mustard

Mayo

Mayo

Salt

Salt

Black Pepper

Black Pepper

Egg white

Egg white

For the White fish (high quality like cod or haddock)

For the White fish (high quality like cod or haddock)

Russet potatoes

Russet potatoes

Peanut or vegetable oil

Peanut or vegetable oil

Kosher salt

Kosher salt

Ground black pepper

Ground black pepper

All purpose flour

All purpose flour

Cornstarch

Cornstarch

Paprika

Paprika

Baking powder

Baking powder

Mexican beer (or beer of your choice)

Mexican beer (or beer of your choice)

Tartar sauce (optional)

Tartar sauce (optional)

DIRECTIONS

1.

For the Salmon

1.

Start by adding butter to a pan on medium high heat. Let melt completely, and then add panko bread crumbs. Toast until slightly golden brown and add minced rosemary and thyme. Toast for an additional 30 seconds. Set aside and season with salt and pepper.

Butter

2 tbsp Butter

Panko bread crumbs

2 tbsp Panko bread crumbs

Thyme, chopped

1 tbsp Thyme, chopped

Rosemary, minced

1 tbsp Rosemary, minced

2.

In a ramekin, combine equal parts whole grain mustard and mayo and set aside.Cut your salmon into even fillets. Oil down aluminum foil on a baking sheet and place salmon on top. Season salmon with salt and pepper and then top with a generous layer of the mayo-mustard combo. Use the backside of the spoon to spread it evenly. Add egg white to the panko bread crumb mixture and mix to combine.

Grain mustard

Grain mustard

Mayo

Mayo

Salmon Fillets

2 Salmon Fillets

Salt

Salt

Black Pepper

Black Pepper

Egg white

1 Egg white

3.

Spread breadcrumb mixture evenly over the top of each fillet. Place in a 325°F oven for 18-25 minutes.

4.

Remove from the oven. Let cool for 5 minutes.

5.

Serve and enjoy!

6.

For the Fish & Chips

1.

Rinse and peel russet potatoes, then cut them into 10-15mm wide fries (or however you want to make them. Fries come in all different shapes and sizes).

Russet potatoes

Russet potatoes

2.

Place the fries into a pot with room temperature oil. Slowly bring the oil up to 350°F and keep stirring them until they are golden brown. Place them on paper towels to drain the excess oil.

Peanut or vegetable oil

Peanut or vegetable oil

3.

To create beer batter, combine all purpose flour, corn starch, some paprika, a pinch of kosher salt, and a few twists of freshly ground pepper.

All purpose flour

1 ½ cup All purpose flour

Cornstarch

½ cup Cornstarch

Paprika

Paprika

Kosher salt

Kosher salt

Ground black pepper

Ground black pepper

4.

Take 1 cup of that mixture to a tray, and set aside for dredging.

5.

In the main mixture add baking powder and Mexican beer and whisk to combine.

Baking powder

1 tsp Baking powder

Mexican beer (or beer of your choice)

1 Mexican beer (or beer of your choice)

6.

Take your fish, dredge it in the powder mixture, and then add it to the beer batter.

7.

Slowly add to a pot with peanut or vegetable oil at 350°F, and cook for 6-9 minutes.

8.

Remove from oil, set on a paper towel to soak up the oil and to cool off. Serve with fries and enjoy!

Tartar sauce (optional)

Tartar sauce (optional)

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