Sunday, September 23, 2012

Fried Fish Friday

Good fish isn't cheap. My favorite white fish is halibut and I usually only get it in restaurants because it can run as high as $23.99 a pound. I can half a pound of Jamaican Blue Mountain coffee for that. The sweetie does not eat tilapia, he finds it personally offensive, no matter what is done to it.

Cod can be good for some dishes--it makes great fish tacos, for example. Lately, though, I've been going for flounder. It doesn't break the bank, has a nice flaky texture and can be cooked in just a few minutes.

I was poking around the network and saw an easy recipe for frying fish--coat with yogurt & herbs, dredge in corn meal and fry. I was going to make the recipe as is, then I thought, chips. If there is fried fish there should be chips.

Last time I made fish, I oven-friend some cut white sweet potatoes, and they came out pretty good, but when it comes to weeknight dinners, I like fast as much as I like inexpensive.

This is when I remembered my friends at Food Should Taste Good. They make crackers and chips in a variety of flavors, one of which being sweet potato. What if, I thought, I coated the fish in this tasty combination of corn & sweet potato crumbs? My list of ingredients was delightfully short:

2 5-7 ounce flounder filets
.25 C canola oil
2 T plain yogurt
freshly ground black peper
chip crumbs. I'm not really sure how much you need. I crushed the whole bag and it was way too much.

First, crush your chips. Put them in a large zippered freezer bag and squeeze out all the air. Attack with rolling pin, visualizing the face of the stupid idiot on their cell phone who cut you off in traffic yesterday. Switch the position of the bag around several times as you roll the pin on it until you have a bag of crumbs. Put the crumbs on a large plate or in a container that will hold your fish when it's flat.

Heat your oil in a pan on medium-high heat.

Unpack your fish and unfold it if necessary. Stir some freshly ground black pepper (I would guess about .25 teaspoon) into the yogurt and stir well. Coat the fish with the yogurt mixture. I used a silicon pastry brush for this and it was the exact tool for the job.

Dredge your fish in the chip crumbs and gently place in the hot oil. Cook for two minutes, turn over, cook for two minutes more. You don't want to turn the fish too many times because it will flake apart. Drain fish on paper towels. A brown paper bag also is good for this kind of draining.

I served the fish on a bed of baby spinach, and spent the rest of Friday evening feeling inordinately pleased with myself. I hope you try this one and enjoy it. 

Another bonus, it's gluten-free.


  1. Sounds lovely. Since I live too far from the ocean to get salt water fish that meet my standards I think I'll try this with bass or catfish from the local water.

    1. I didn't think of bass, but it's another fish I'm fond of. Please let me know how it turns out!