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Hazelnut Fish & Chips
Food Management Staff
February 1, 2006
2 Min Read
FM Staff
YIELD: 12 servings
TANGY DIPPING SAUCE:
3 cups low fat mayonnaise
3/4 cup orange juice
3 Tbsps. malt vinegar
3 tsps. dried thyme leaves
3/4 tsp. fresh garlic, minced
3/8 tsp. salt
SWEET POTATO FRIES:
1/2 cup 1 Tbsp. orange juice
4 1/2 tsps. dried thyme leaves
2 1/4 tsps. salt
3/4 tsp. black pepper
3 lbs. sweet potatoes or yams, peeled
HAZELNUT-COATED HALIBUT
1 1/2 cups all-purpose flour
3 tsps. salt
1 1/2 tsps. black pepper
6 each egg whites
6 Tbsps. water
3 cups hazelnuts, toasted, finely-chopped
3 lbs. halibut, cut into triangles
3 Tbsps. vegetable oil
FOR THE DIPPING SAUCE: Purèe all sauce ingredients in food processor until blended; cover and refrigerate.
FOR THE SWEET POTATO FRIES: Preheat oven to 400°F. Mix orange juice, thyme, salt and pepper in pan. Cut sweet potatoes or yams lengthwise into 1/4 x 1/2 x 6-in. strips.Toss with orange juice mixture to coat. Bake at 400°F on prepared baking sheets for 13 to 15 minutes per side, turning once, until browned.
FOR THE HALIBUT: Stir flour, salt and pepper in medium bowl; set aside.Whisk egg whites and water in medium bowl; set aside. Place hazelnuts in medium bowl; set aside. Rinse fish and pat dry. Place fish in flour mixture, turning to coat. Place coated fish in egg white mixture, turning to coat, and place in hazelnuts, pressing nuts onto fish.
Preheat oil in large oven-proof skillet(s) over medium high heat.Add fish and fry 1 to 2 minutes until browned on bottom. Flip fish and place skillet(s) in oven. Bake at 400°F oven for 8 to 10 minutes per 1-in. thickness of fish, until flaky. Serve with sweet potato fries and dipping sauce.
Recipe and photo from the Hazelnut Council.
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