Better 'fried' fish
By Chatelaine
Ready in 15 minutes. Serve with Mediterranean zucchini and a fruity white wine.
Ingredients
-
1/2 cup
panko
bread crumbs
-
1/2 tsp
hot-red-chili-flakes
-
1/4 tsp
salt
-
4
skin-on
perch fillets
, pin bones removed
-
1 tbsp
olive oil
-
2
green onions
, thinly sliced diagonally
Instructions
- Stir panko with chili flakes and salt on a large plate. Make 3 deep cuts on skin of fillets. Rinse fish, pat dry, and coat on both sides with panko mixture.
- Heat a large non-stick frying pan over medium. add oil and swirl to coat. add fish, skin-side up, and cook until golden, about 5 min. Flip and cook for another 3 min. Add onions during the last min of cooking and serve immediately.
Nutrition (per serving)
- Calories
- 153,
- Protein
- 22 g,
- Carbohydrates
- 5 g,
- Fat
- 5 g,
- Sodium
- 191 mg.
Wine Pairings
Fish & dilled zucchini, Pair it with: A fruity white.
The St. Urban Vineyard has been integral to the establishment of riesling in Canada. This off-dry example hints at lime and orchard fruits on the nose, while the palate boasts zesty acidity, a natural with fish. Our pick: Vineland 2011 Elevation St. Urban Riesling, Ontario, $20.
Add a side of Mediterranean zucchini to round out the meal.
