Fish Sticks and a Mixed Blessing

I have a second oven-fried recipe for you, but don’t go thinking that I’m on some kind of healthy cooking kick here. That’s not it at all…A couple of years ago (whoa, has it already been that long?) I had this brilliant cookbook idea. I was going to call it “Golden Brown”, and it was going to be all about deep-frying, pan-frying, and oven-frying. Like a sort of follow up to my first cookbook Seared to Perfection. At least I thought it was a great idea—I mean, who can resist fried food? So I spent hours and hours putting together a book proposal, complete with a dozen tested recipes, and then my agent handed it over to the publisher…

And the publisher liked it. At first. Then, after what seemed like an eternity, I got the news, “Marketing doesn’t think they can sell it.” It always boils down to marketing. (The little matter of the economic meltdown didn’t do me any favors either.) Was I devastated? Hell, no! Well, maybe just a little bit. But, to be completely honest, I was relieved—I mean, do I really need to be testing and tasting an entire cookbook’s worth of fried food? I can just see it now: the French fries would’ve gone to my waist, the onion rings to my thighs, and the donuts directly to my heart. I would’ve battered, breaded, and rolled myself straight into my grave. In an XXL coffin, no less. The rejection hurt, but it was a blessing in disguise.

So that’s the reason for two oven-fried recipes in a row. They just needed a new home. By the way, when I was working as a private chef, my employer deemed these “the best fish sticks ever”. Which still cracks me up.


Oven-Fried Halibut with Tartar Sauce
Printable Recipe

¼ cup mayonnaise
¼ cup grated yellow onion
1 dill pickle, minced
2 tablespoons minced Italian parsley
1 tablespoon freshly squeezed lemon juice
Several drops Tabasco sauce
Kosher salt
Freshly ground black pepper
1 large egg
¼ teaspoon granulated garlic
½ teaspoon paprika
2 cups panko breadcrumbs
1 ¾ pounds 1-inch thick center-cut halibut fillet, skinned, boned, and cut into 1-inch wide pieces
¼ cup all-purpose flour
3 to 4 tablespoons unsalted butter, melted

Blend together the mayonnaise, onion, pickle, parsley, lemon juice, and Tabasco in a small bowl. Season to taste with salt and pepper and refrigerate.

Whisk together the egg, granulated garlic, paprika, and 2 tablespoons of water in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish. Season the halibut pieces generously with salt and pepper. Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres. As you work, arrange the halibut pieces in a single layer on a parchment-lined baking tray. Using a pastry brush, brush them all over with the melted butter. Let rest in the refrigerator for about half an hour.

Meanwhile, preheat the oven to 450˚F. Bake the halibut for 16 to 18 minutes, or until just cooked through. The fillets will begin to flake when they are just cooked through. Arrange the halibut pieces on individual plates, divide the sauce among them, and serve immediately.

Serves 4. These “fish sticks” are a hit with adults and kids alike. For a complete fish 'n' chips dinner, serve them with Oven Fries and Classic Coleslaw.

Fries

Behold, a basket of perfect fries. Irresistibly crisp and delicious.


And oven-fried. Yes, it’s shocking but true, these really are Oven Fries! For the record, I don’t make them this way because they’re healthy, I make ’em this way cuz I’m lazy. Not that deep-frying is difficult or time consuming, but oven-frying is even easier. Plus, there’s less of a mess to clean up and no used oil to deal with. I want to reiterate these aren’t just roasted potatoes—they’ve really earned the title of fries. They cook up so crisp that more than one person has mistaken them for deep-fried.

Oven Fries
Printable Recipe

Nonstick pan spray
2 large Russet potatoes, peeled and cut into 3 ½×½×½-inch sticks
¼ cup canola oil or extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 450˚F. Grease a baking tray with nonstick pan spray. Toss together the potatoes and oil in a large bowl, making sure that the potatoes are evenly coated. Arrange in a single layer on a baking tray and bake for 30 minutes. Using tongs or a spatula, turn the potatoes and bake for another 14 to 16 minutes, or until golden brown and crisp. Transfer to a bowl, season to taste with salt and pepper, and serve immediately.

Serves 2 to 4. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan.