Just for the Halibut

I'm sad that the long weekend is coming to an end.  Hard to believe that the next one we have to look forward to, will be accompanied by a jolly man in a red suit.  Fingers crossed he will come with a sack full of sparkly presents.  I was extra good this year for this reason alone.  As for this long weekend, at least it will go out on a high note.  Fish & chips, plus, the Good Wife.  Hello Sunday night!
Tonight's dinner was courtesy of JM and his fine fisherman skills.   It was also his suggestion that led to the use of halibut for fish 'n chips.  Twist my arm.  Who can turn down crispy breaded fish and a big mound of homemade fries.  Since my kitchen lacks a deep fryer, and I lack the skills to properly fry anything.  I opted to bake both in the oven.  This healthier alternative was still delicious.  I'll save the greasy, finger licking good version for the pubs that specialize in the art of deep frying (can deep frying be considered an art?) Oh, and who also specialize in wobbly pops! 

Happy Sunday!

Baked Fish 'n Chips

4 (4-6oz) halibut fillets, patted dry
3/4 cup panko bread crumbs
2 Tbsp all-purpose flour
2 egg whites
1 Tbsp dijon mustard
1/4 tsp pepper
1/4 tsp salt

2 large russet potatoes
1 Tbsp olive oil
salt & pepper to taste

malt vinegar, tartar sauce or fresh squeezed lemon for serving

Preheat oven to 400F. 
Scrub potatoes and cut into 8 wedges each.  Transfer to baking sheet.  Drizzle with oil and sprinkle with salt and pepper to taste.  Bake for 20 minutes.
Meanwhile in shallow dish combine bread crumbs, flour and 1/4 tsp each of salt and pepper.  In separate bowl whisk egg whites and mustard together.
Dip each fillet into egg mixture, then into breadcrumb mixture.  Transfer fish to baking sheet sprayed with non-stick spray.  Add to oven with potatoes.  Bake for 20-25 minutes until fish flakes and potatoes are tender.

serve with tartar sauce, malt vinegar or fresh squeezed lemon


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