Oven Roasted Cornmeal Crusted Fish Sticks Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Buttermilk,
1/4 cup: Lemon juice,
2 tsp: Grated lemon zest,
5 tbsp: Olive oil,
2 tbsp: Finely minced shallots or,
Green onions,
1 tbsp: Chopped fresh thyme, (l
ts Dried),
I tablespoon salt,
2 tsp: Pure chile powder, (Ancho,
Chimayo or California),
1/2 cup: Yellow cornmeal,
1/2 cup: Dry fine bread crumbs, (Panko
Preferred),
2/3 cup: Freshly grated Parmesan,
Cheese,
3 tbsp: Minced parsley and/or basil,
2 1/2 lbs: Fresh halibut cut evenly,
Into 1-inch thick sticks,
All-purpose flour for,
Dredging,
Directions:
In a mixing bowl whisk together the buttermilk, lemon juice. 1
teaspoon of the lemon zest, 3 tablespoons olive oil, shallots, thyme,
2 teaspoons of salt and 2 teaspoons of the chile powder.
In a separate bowl mix together the cornmeal, bread crumbs, Parmesan,
parsley and remaining zest, salt and chile powder. Dredge the fish in
the flour to lightly coat, shaking off the excess. Dip the fish into
the buttermilk mixture and then into the cornmeal mixture to
completely and evenly coat. Arrange the fish in a lightly oiled
baking pan allowing space between each piece. Drizzle remaining 2
tablespoons of olive oil over and bake in a preheated 450 degree oven
for 8-10 minutes or until fish is crisp and just cooked through.
Serve immediately with lemon wedges and sauce of your choice.
Yield: 6 to 8 servings
(Recipe courtesy of John Ash)
Source from luhu.jp
teaspoon of the lemon zest, 3 tablespoons olive oil, shallots, thyme,
2 teaspoons of salt and 2 teaspoons of the chile powder.
In a separate bowl mix together the cornmeal, bread crumbs, Parmesan,
parsley and remaining zest, salt and chile powder. Dredge the fish in
the flour to lightly coat, shaking off the excess. Dip the fish into
the buttermilk mixture and then into the cornmeal mixture to
completely and evenly coat. Arrange the fish in a lightly oiled
baking pan allowing space between each piece. Drizzle remaining 2
tablespoons of olive oil over and bake in a preheated 450 degree oven
for 8-10 minutes or until fish is crisp and just cooked through.
Serve immediately with lemon wedges and sauce of your choice.
Yield: 6 to 8 servings
(Recipe courtesy of John Ash)
Source from luhu.jp
Tags
Tvfn