Crispy Oven Fish Fry with Mushy Peas

Name: Crispy Oven Fish Fry with Mushy Peas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 5 Tbsps butter; 473 milliliters chicken stock-in-a-box; 2 Tbsps A couple finely chopped chives; 680 grams cod, cut from the thickest part of fillets shaped into 8 rectangular batons; 2 extra larges egg whites, beaten to frothy; 1 Tbsp seafood seasoning (recommended: Old Bay) or Szeged Fish spice, a palmful; 237 milliliters packed flat-leaf parsley; 237 milliliters packed fresh mint; 1 Tbsp granulated garlic, a palmful; 1 Tbsp granulated onion, a palmful; 1 lemon or lime, zested; 4 servings Malt vinegar; 1 Tbsp extra-virgin olive oil; 710 milliliters panko crumbs; 710 milliliters freshly shelled peas or frozen and defrosted organic peas, patted dry; 4 servings Salt; 2 larges shallots, finely chopped; 2 Tbsps A couple freshly chopped thyme leaves

Need a pescatarian main course? Crispy Oven Fish Fry with Mushy Peas could be a super recipe to try. One serving contains 657 calories, 50g of protein, and 24g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up egg whites, malt vinegar, mint, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat the oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet.

Equipment you will use

Baking Sheet

Oven

Melt 4 tablespoons butter over low heat in small pot.

Ingredients you will need

Butter

Equipment you will use

Pot

Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine. Season with seafood seasoning, granulated onion powder, granulated garlic, citrus zest, thyme and chives.

Ingredients you will need

Granulated Garlic

Seafood Seasoning

Granulated Onion

Breadcrumbs

Butter

Chives

Thyme

Clean and pat the fish dry, then season with salt, to taste. Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack.

Ingredients you will need

Breadcrumbs

Egg Whites

Fish

Salt

Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside. Return the base to the processor; do not rinse the base.

Ingredients you will need

Parsley

Base

Mint

Equipment you will use

Food Processor

Bowl

Add the peas and pulse until very finely chopped.

Ingredients you will need

Peas

In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, and the remaining butter over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Butter

Equipment you will use

Sauce Pan

Frying Pan

Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat. Cook the fresh peas for about 10 minutes, and about 6 to 7 minutes, if using frozen defrosted peas. When most of the liquid has evaporated, season with salt and pepper, to taste, and stir in the herbs.

Ingredients you will need

Salt And Pepper

Peas

Shallot

Herbs

Stock

Remove from the heat.

Spoon pools of not-so-mushy peas onto each dinner plate and top with crispy fish batons. Douse the fish with lots of malt vinegar and enjoy!

Ingredients you will need

Malt Vinegar

Fish

Peas

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 5Tbsps

butter 473milliliters

chicken stock-in-a-box 2Tbsps

A couple finely chopped chives 680grams

cod, cut from the thickest part of fillets shaped into 8 rectangular batons 2extra larges

egg whites, beaten to frothy 1Tbsp

seafood seasoning (recommended: Old Bay) or Szeged Fish spice, a palmful 237milliliters

packed flat-leaf parsley 237milliliters

packed fresh mint 1Tbsp

granulated garlic, a palmful 1Tbsp

granulated onion, a palmful 1

lemon or lime, zested 4servings

Malt vinegar 1Tbsp

extra-virgin olive oil 710milliliters

panko crumbs 710milliliters

freshly shelled peas or frozen and defrosted organic peas, patted dry 4servings

Salt 2larges

shallots, finely chopped 2Tbsps

A couple freshly chopped thyme leaves

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.