Tim and Lisa, my pals in Portland, have served this a couple of times when I've visited. Their recipe comes from a magazine (not sure which). I wasn't totally happy with the breading, and found something better from NY Times Cooking.
The aioli is addictive - make a double batch! Great for Tuna Salad!
- 1-1/2 lbs mild fish fillets (sole, swai, tilapia, halibut, etc)
Chile Cilantro Aioli recipe from Tim
better if made in advance to let flavors blend
- 3tb mayo
- 1/2 serrano chile, cored and deseeded, minced
- 2 cloves garlic, minced
- handful cilantro, minced
Breading recipe from NY Times Cooking
- 1 egg
- Salt and freshly ground pepper to taste
- 3 tablespoons water [or milk]
- 1 tablespoon vegetable oil
- ½ cup flour
- 3 cups fresh bread crumbs or panko
1) Beat the egg, salt, pepper, water and oil in a flat dish.
2) Put the flour in a flat dish and toss the fillets in it. Shake off excess.
3) Put bread crumbs in a flat dish.
2) Put the flour in a flat dish and toss the fillets in it. Shake off excess.
3) Put bread crumbs in a flat dish.
4) Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
5) Fry the fillets in butter or olive oil until golden brown and cooked
Serve with lemon wedges
