fishy fish fish

or, churched up fish sticks with sorta-slaw and hand cut french fries … 
DSCF1268
*recipe from Bon Appetit magazine … my comments and changes in parentheses…

2 pounds 1 1/2-inch-thick halibut fillets (i used alaskan cod)
1 package panko (Japanese breadcrumbs – and i didnt end up needing a whole package)
finely chopped fresh parsley
kosher salt
finely grated lemon peel
cayenne pepper
3 large egg whites (i got by with 2 – i think i used less fish than the recipe calls for)
1/4 cup dark beer (we used Shiner) 

3 tablespoons extra-virgin olive oil (i used canola) 

Cut fish into rectangular sticks. Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. 

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with french fries and sorta-slaw. 


Sorta Slaw
Julienne a small-ish parsnip and carrots. slice up some scallions (green and white parts), finely shred some red cabbage. Shake some red wine vinegar and drizzle some olive oil into the veggies. Mix together well. Salt and pepper. Easy sorta-slaw with no weird sugar or thin mayonnaise taste. 

Leftovers fish can be warmed and eaten as a sandwich. Toast two slices of sourdough bread, spread bottom half with tartar sauce, top with warmed fish and other slice of bread…
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