One of the perennial favourites at the Benmiller Inn and Spa is their fish & chips which are made with lightly battered Great Lakes whitefish dipped in crush potato chips and a cone of hand-cut Yukon gold fries. No fish & chips plates is complete without a dab of fresh and tangy tartar sauce, and at Benmiller they make their own using pickled Diced Garlic Scapes from The Garlic Box.
TIPS ON PREPARING PERFECT BREAD FISH:
- Choose a fillet that is thin, so the fish will be cooked through before the breading begins to burn. If you have a thicker fillet, like a centre cut of salmon, you can "butterfly" the fillet by cutting about 3/4 of the way through the centre of the fillet, so it opens up flat like a book.
- Prepare a breading station. On your counter, lay out from left to right: your fish, a container of flour, a container of beaten eggs, a container of bread crumbs (we recommend using Japanese-style panko crumbs), and a plate to hold your breaded fish for frying. You only need a little bit of flour/egg/crumb in their respective containers - you can always add more if you need it. A dinner plate will work fine for the flour and crumb, but try something like a cake pan or loaf tin for the egg.
- The "less mess" way to bread. Using one hand for the dry ingredients and one have for the wet ingredients will prevent you from accidentally breading all your fingertips in the process. In the example, right and left are interchangeable.
* Season all the fish lightly with salt and pepper.
* Use your right hand (designated wet hand) to grab one fillet and place it in the flour.
* Use your left hand (designated dry hand) to turn the fillet over so both sides are coated in flour.
* Drop the fillet into your egg mixture with your dry hand, then switch back to your wet hand to turn
the fillet over and coat both sides with egg.
* Again, using your wet hand, transfer the fillet into the container of bread crumbs, and then switch back
to your dry hand to flip the fish in the crumb (and move onto your plate of finished fish for frying).
Repeat the process with the rest of the fillets.
- Cook the fish over medium heat. place a few tablespoons of butter in large non-stick sautee pan over medium heat - use enough butter to coat the bottom of the pan. When the butter has completely melted, add your breaded fillets. Cook until the crumbs on one side are nicely browned, then flip and repeat on the other side.
- Not just for fish! This breading technique is perfect for chicken parmesan, pork schnitzel, or even sliced vegetables. Experiment with different spices and different crumbs to find your favourite - corn meal, crush cereal, or potato chips are just a few ideas.