Crusted Sablefish and Chips

Crusted Sablefish and Chips Image by: Crusted Sablefish and Chips Author: Canadian Living

By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner

The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Sat­urday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1 1/4 cup panko bread crumbs
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 tablespoon minced gingerroot
  • 1 tablespoon minced lemongrass
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 8 sablefish fillets (about 6 oz/175 g each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons grapeseed oil
Asian Tartar Sauce:
  • 1/2 cup chopped seeded English cucumber
  • 2 cloves garlic minced
  • 2 tablespoons granulated sugar
  • 2 tablespoons rice wine vinegar
  • 4 teaspoons sambal oelek or Asian hot sauce
  • 1 1/2 teaspoon salt
  • 1 teaspoon fish sauce
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1 1/4 cup grapeseed oil
  • 2 tablespoons chopped green onions

Method

Asian Tartar Sauce: In bowl, combine cucumber, garlic, sugar, vinegar, sambal oelek, salt and fish sauce. Let stand for 1 hour. Drain, reserving 1/4 cup (50 mL) of the liquid.

In blender, blend together egg yolks, lemon juice, mustard and reserved liquid. With motor running, slowly pour in oil in slow steady stream until thickened and texture of mayonnaise. Stir in cucumber mixture and green onions. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In shallow dish, combine panko, garlic, shallot, ginger and lemongrass. Place flour on plate. Beat eggs in separate bowl. Sprinkle fish with salt and pepper. Dip into flour, shaking off excess; dip into eggs, then panko mixture.

In skillet, heat oil over medium heat; cook fish, in batches and turning once, until crispy, golden and fish flakes easily when tested, 6 to 10 minutes.

More crusted fish recipes:

Nutritional facts Per serving: about

  • Sodium 683 mg
  • Protein 26 g
  • Calories 496.0
  • Total fat 38 g
  • Potassium 678 mg
  • Cholesterol 197 mg
  • Saturated fat 7 g
  • Total carbohydrate 12 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crusted Sablefish and Chips

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