katienotinnola posted: " As I may have said, when I was growing up, we always had fish on Friday, as a matter of religious observance. My mother observed the fasting-on-Friday rule long after everyone else had let it go, and I am not sure why. My mother was a religious person to"
As I may have said, when I was growing up, we always had fish on Friday, as a matter of religious observance. My mother observed the fasting-on-Friday rule long after everyone else had let it go, and I am not sure why. My mother was a religious person to be sure, but we were (and are) Episcopalians and I don't think year-around fasting on Friday was ever a rule.
We had our share of pre-breaded frozen perch and take-out French-fried shrimp and creamed tuna (in the winter) or tuna salad (in the summer). We also had halibut, and this is how my mother fixed it, with one small change.
The ingredients: 1 piece of halibut (probably 8 to 12 oz.); 1 cup milk; 1 egg; 1/4 cup white flour; 1 cup or so panko breadcrumbs; salt and pepper and cooking spray.
I started by soaking the halibut in the milk. I don't know why my mother did this, but she did, and therefore so do I.
I soaked it for 5 minutes, then flipped it over and soaked it for another 5 minutes.
I turned the oven on to 400 degrees.
While the fish was soaking, I put most of the flour on a plate and added some salt and pepper to the flour, I took the fish out of the milk and patted it dry (but not too dry).
I put the fish on the plate with the flour mixture and sprinkled the rest of the flour on top.
I spread the flour around with a little spoon so the fish was completely covered and then shook off the excess. The idea was to have a thin coating of flour.
Next, I cracked and beat the egg and poured it onto another plate. I dipped the fish into the egg to coat it lightly. I poured the excess flour from the first plate and spread some panko breadcrumbs on that first plate.
Then I plopped the fish onto the now-panko-covered plate and sprinkled more panko over the fish until it was nicely coated on both sides.
I lubed up a baking dish and then carefully transferred the fish from panko plate to baking dish. I sprinkled on some more panko to make sure I had even coverage. And then I sprinkled the fish with a bit more salt and pepper. Into the oven for about 25 minutes. Your baking time will vary depending on the thickness of the fish. If you use an instant read thermometer, you will look for a temperature over 125 degrees.
Here it is, golden brown and delicious. My mother always served fish with lemon wedges or lemon juice. You should too.
I found 2 little russet potatoes that I forgotten about plus fresh green beans from the farmers' market for a nice dinner with green salad and melon.
How is this different from my mother's version? She coated her halibut with Kellogg's cornflake crumbs which came in a box like breadcrumbs. I like panko better.
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