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PANKO BAKED FISH

WHAT TO SERVE WITH PANKO BAKED FISH

From the NY Times -baked-fish-and-chips

I only copied the fish part of it as I found that nothing beat the fried chips. But this recipe for the fish is amazing and works very well in the oven. Have to use the panko bread crumbs to get the best result.

Serves 4 to 6

PANKO BAKED FISH

1 kg (2 lb) skinless white fish fillet, cut into 2.5 cm (1") strips
8 tbs sunflower oil
2 cups panko bread crumbs
2 tsp minced thyme
1 mince large garlic clove
1 tsp freshly ground black pepper
1/4 cup Dijon mustard
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp kosher salt

  • Heat oven to 200°C (400°F)

  • In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.

  • In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.

  • Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)

  • Transfer the pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden .

  • Salt fish immediately after removing from oven. Serve hot, with aioli mayonnaise alongside for dipping.

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