My own tried and true recipe
The News-Gazette wants you! Or at least, we want you to submit a recipe for your favorite, tried-and-true recipe that keeps your family wanting more, or your church community suggesting potlucks or you just like to make. We run them in our Wednesday Food pages.
I'd love it if you'd e-mail me yours or even better, post it in the comments of this blog so others can see them. (Of course, to run it in the newspaper, I'll need your full name, city of residence and a photo, but you can e-mail those to me rather than posting them here.)
I made oven-fried fish last night, and it's so easy and delicious that I'd thought I'd share. It's in the "All New Good Housekeeping Cook Book." I got it for Christmas and have so far loved every recipe I've tried from it.
Here's a reduced-fat way to get crispy fish without lots of oil. To keep the fat profile low, serve with tartar sauce made with lowfat mayonnaise or simply sprinkle the fish with malt vinegar. For fish and chips, serve with crisp oven fries and malt vinegar.
Prep: 10 minutes
Bake: 12 minutes
2 teaspoons vegetable oil (I used canola and it was fine)
1/4 cup all-purpose flour (I used whole wheat flour; again, totally fine)
1/4 teaspoon ground red pepper (cayenne) (I used a 1/2 teaspoon for a little more flavor)
1/2 teaspoon garlic granules (my own addition to this recipe)
2 large egg whites
1 cup plain dried bread crumbs
1 pound flounder or sole fillets, cut on diagonal into 1-inch-wide strips (I used salmon. Delicious.)
Preheat oven to 450 degrees Fahrenheit. Grease cookie sheet with oil.
On waxed paper, combine flour, salt, ground red pepper and garlic granules. In shallow bowl, beat egg whites until just foamy. On separate sheet of waxed paper, place bread crumbs. Coat fish strips with seasoned flour, shaking off excess. Dip into egg white then coat in bread crumbs, patting crumbs to cover. (Your hands will get goopy!) Arrange fish strips on prepared cookie sheet.
Place cookie sheet on lowest oven rack and bake fish six minutes. With wide spatula, turn fish. Bake until just opaque throughout and golden, about six minutes longer. Makes four main-dish servings.
Obviously, I've made a few substitutions, but they haven't hurt the recipe. It's like making fish sticks without all the processed junk. They actually crunch when you bite into them.
I've made this recipe with baked sweet potato fries, as they're healthier and tastier (in my opinion) than regular potatoes. I put each sweet potato in the microwave for about three minutes after washing, to soften them up so baking doesn't take forever. I cut them into fry-like wedges and toss them with canola oil and salt. I tried adding cinnamon and sugar to one tray last night, too, and they turned out OK. You can bake them at 450 degrees for half an hour to 45 minutes, depending on how crispy you want them.
So now it's your turn. What recipe do you swear by?
Photo: from Amazon.com