Fried Fish for the New Year

Hi All,

Happy 2013! I hope you have been having fun cooking. It has been a challenging culinary start to the new year as my creaking disabled range finally expired. It graciously made it though Christmas, but then the next day decided it was over. So, no new recipes for cookies or cakes or anything baked or roasted until the new range is delivered.

We did have a lovely Japanese inspired New Years Eve dinner accompanied by a bottle of drunken whale sake. I've always tried making tempura and it's usually not bad but generally a lot of mess and bother. So I tried this new recipe and I think it's a winner. This recipe was adapted from Sunset's Oriental Cookbook. It delicious served with the optional dipping sauce, see recipe below.

1 pound tilapia fillets
salt and pepper

Cut the fillets into 2 inch squares. Some may be a bit more triangular and some may be a bit thicker, but it's all fine. Season both sides with salt and pepper.

1 egg

Lightly beat egg in a shallow dish or pan. Dip the fish squares in the egg, coating both sides

Panko bread crumbs

Dip the egg coated fish squares in panko. At this point you can refrigerate the fish, if you would like to fry them at another time.

Canola oil

Pour oil into a wide heavy frying pan, enough to coat bottom with about 1/8 inch layer of oil. Turn heat to medium high. Add the fish, cook until the first side is brown, then flip. While the fish is cooking prepare the dipping sauce.

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon sugar

Mix the above ingredients and serve alongside in small individual bowls.

I would serve the fish squares with some lightly steamed spinach and some butternut squash or sweet potato for color. Hope you enjoy this as much as we did. And happy cooking for the new year!

Hugs,
Mameekosan