The Long John Silver commercials have been getting to me. Getting to me particularly at 9pm while laying in bed, enjoying my dry cereal perfectly well- and then after a classic LJS commercial- my cereal isn’t good enough anymore. Not at all. All I can think of is panko-crusted fish/shrimp anything.
I even asked my Fireman if Long John’s was open 24-hours. He looked at me like I had kicked one of his hunting dogs. Shame.
The fact of the matter is, I know I wont enjoy it as much as I think I will. But I want it. Have I ever eaten there, you ask? Nope. Never. I don’t even know if I live near one. (That would be an awfully mean joke if they are advertizing on my television and be nowhere close to one..)
I want it so badly that I finally decided to give into my craving. Not to the fishy-fast-food place, but actually to making something that I think would be even more delicious. And most likely definitley more healthy for me. Of course I am obsessed with anything salty- hence my desire for all things fried- including fried fish. So- I thought what would be better than a salt and vinegar crusted fish? Baked? Ok.. sounding yummy, and a tarter sauce? Not out of the jar- but I could make my own!
Putting my brain to work with this recipe development was easy and satisfied my craving for that fried junk I know my post-pregnancy body wouldn’t thank me for.
As I carefully collected my ingredients from the pantry and fridge in preparation to make this over the weekend, I was testing my Rachael Ray abilities and stacking everything I could on top of each other- because it would simply be SO terrible to make another trip to the pantry.
Then I dropped it. An entire jar of un-opened pickles. All over the floor- and under the fridge it ran. Gross. I started crying (typical). My Fireman quickly helped me with the mess and repeated that it was totally fine- no need to cry.
The tears kept coming- unstoppable at this point.
Fireman: Amber it is totally fine- look, I think we can savage the pickles- and if we can’t I can go to the store right now and get another jar.
Me: But.. I really wanted those pickles.. Actually- the pickle juice. And now it is all over the floor.
*silence*
Yep. This preggo wanted the pickle juice- To me it was even worth crying over.
I know. These weird cravings/desires. I’m a mess. My Fireman will agree.
Ingredients
- 4 (6-ounce) cod fillets (or other firm white fish)
- 3 tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- 2 large egg whites, lightly beaten
- 2-ounces (about 30 chips) salt and vinegar kettle-style potato chips, crushed
- ½ cup panko (Japanese breadcrumbs)
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- Cooking spray
- 1/4 cup canola mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped dill pickle
- The juice of one fresh lemon
- 1 teaspoon chopped fresh dill
- Lemon wedges (optional)
Instructions
Preheat oven to 400°.
In a shallow dish, combine flour and black pepper. Place egg whites in another shallow dish. Combine crushed chips, panko, paprika, onion powder, and garlic powder in a third shallow dish. Dredge each fillet in flour, and then dip each fillet in egg white. Dredge in chip-panko mixture; place on a rack coated with cooking spray and placed over a foiled lined pan. Coat breaded fillets with cooking spray
Cook fish at 400° for 12-15 minutes or until fish flakes easily when tested with a fork.
Combine mayonnaise, mustard, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Nutritional Information:
Calories: 280; Fat: 6.7 g; Carbohydrate: 17 g; Fiber: 1 g; Protein: 35 g
Another great one Amber!
adorable story!
And this fish sounds delicious!