Fried Fish with Butter Lettuce Salad
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We do not eat fried foods often but sometimes the mood just hits us especially when avocados, butter lettuce and chives are season. Homemade buttermilk chive dressing compliments a crunchy piece of fried fish like no other. Keep in mind just a little bit of raw garlic goes a long way. Any piece of white fish can be used so if you are out fishing and need a new recipe, this one is for you.
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Buttermilk Chive Dressing
6 T buttermilk, well shaken
6 T mayonnaise
1 T cider vinegar
1 T chives, finely sliced (I use scissors)
¼ t garlic, grated
Kosher salt
Black Pepper
Whisk the first 5 ingredients together in a small bowl then season to taste with salt and pepper. Set aside.
Fried Fish
4 pieces of white fish, patted dry
Garlic salt
Onion powder
Cayenne pepper
Black pepper
2 lg. eggs, beaten
2 c Panko bread crumbs, or more if needed
Vegetable oil
Kosher salt
Line a large plate with paper towels and set aside. In a large sauté pan, pour enough oil to reach ¼ “depth and heat over medium heat. Season generously each side of fish with the garlic salt, onion powder, cayenne pepper and black pepper. Set up two pie plates, one with the beaten eggs and the other with the Panko crumbs. Dip the seasoned pieces of fish first into the eggs and then into the Panko crumbs, pressing the crumbs firmly into the fish. Place the fish in the hot oil and cook for about 2-3 minutes per side and drain on a paper towel lined plate. Season the fish with kosher salt to taste while it is still hot. Set aside.
Butter Lettuce Salad
1 whole head of butter lettuce leaves separated
2 Roma tomatoes, sliced
1 avocado sliced
1 T chives, finely sliced (I use scissors)
Fried fish
Buttermilk Chive dressing
Black pepper to taste
Line 4 bowls with the butter lettuce leaves. Top with the tomato slices, then the fish. Drizzle the dressing over the fish and lettuce. Top with avocado slices and garnish with chives and black pepper to taste. Serve immediately.
Serves 4
