What a tasty, simple way to prepare fish! You can use any white fish for this recipe, but I used mahi. Living in Hawaii, Mahi Mahi is plentiful, much more so than turbot or whitting!
Breaded Whitefish is found on page 262 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Ingredients
- 1 1⁄2 pounds thick filets of whitefish such as turbot or whiting
- 2⁄3 cup unbleached flour
- 1⁄2 teaspoon pepper
- 1 teaspoon sea salt
- 3 eggs lightly beaten
- 1 cup whole grain bread crumbs
- 1⁄4 teaspoon grated lemon peel
- 1⁄2 cup clarified butter (page 150)
- 1⁄2 cup extra virgin olive oil
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Instructions
First, get together your breading station! You’ll need a plate of the flour mixed with sea salt and pepper, a bowl of beaten eggs, and a plate of the breadcrumbs mixed with lemon peel.
Now, it’s as easy as 1-2-3! First dip in flour…
…then egg…
…and then breadcrumbs! (Mine are actually mixed with crumbled fried onions here.)
Now to fry ’em up. Saute the fish in equal parts butter and olive oil until golden brown. If you’re making the full 6 servings, you’ll have to replenish the butter and oil after each batch.
When it’s done, serve with lemon wedges, tartar sauce (Sally has a recipe in NT on page 141), or ginger carrots. Or rice, if you’d like! That’s always what we have fish with.
How’d it go?
Great! Since I made about half this recipe, I had just enough butter and oil that our fish sucked it all up. I had to be careful about the fish getting too overdone, and one was a little on the darker-end of golden brown, but it’s okay. I like it crunchy. 🙂
How we liked it
We have a new favorite go-to way to prepare Mahi now! I used to just bake it in boring garlic butter. But I love the crunch of the breading and the light, simple flavors of this recipe! I’ll definitely be making this one again.
What’s your favorite way to prepare white fish? What do you think about Sally’s recipe?
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
- Carrots Vichy
And don’t forget to enter to win your two copies of Nourishing Traditions in our giveaway!
It’s been a very long time since I made fish, I made it breaded. Like Sally says in her book I was scared off, because of the mercury scare. Although, I did have Lobster tonight with my filet mignon. I will be adding fish back into our diet.