Fish Fry Friday!

Every now and then there are winter nights when you have a craving for something, but don’t have the motivation to leave the house to get exactly what you want. Last Friday was that night for me. When we lived in Annapolis, my husband, brother and I regularly had what we called Fish Fry Fridays and would load up on crunchy pan fried Cod, oven fries and the occasional plate of steamed mussels when available. I had the craving to re-visit this tradition, but really didn’t feel like trudging out to the store, so I went with what I had on hand. Most of the time I’ve got a bag of flash frozen wild caught deveined shrimp in my freezer (shell on for more flavor in stocks & stews!) and knew they would completely satisfy my seafood craving. I have to admit that I am joining the legions of panko converts, and have had a soft spot for the light crunchy Japanese breadcrumbs after our first introduction after a stint working in a Japanese restaurant in Colorado in 2004. The three step breading process may seem a bit tedious but it’s pretty easy to get a rhythm going once you get into it, and it’s well worth the results. The breading process is the most labor intensive part of the meal, and at 10 minutes is an indication to how easily this meal comes together. I also have to admit that I have become a bit of a snob when it comes to tartar sauce- I will gladly take the extra 5 minutes to make it fresh rather than deal w/ the overly sweet pre-made version, not to mention the preservatives and additives in most jarred stuff- eek! As far as the “chips” portion, I decided to forgo this craving and instead went with some hearty cannelli beans, which ended up being a great pairing. The bean dish is insanely easy to throw together, and can be cooked and ready while the shrimp are in the oven. Happy Friday!


Panko Shrimp with White Beans and Greens and Homemade Tartar Sauce

For the Tartar Sauce:
-1 cup good mayonnaise (if not homemade, Hellman’s is my go to)
-2 tblspns chopped capers
-2 tblspns fine minced red or sweet onion
-2 fine minced dill pickle spears
-1 tblspn fresh chopped dill
-½ tblspn fresh lemon juice
-½ tblspn caper “juice” (the brining liquid from the jar)

Combine all ingredients in a small bowl and leave in fridge while making other components so that flavors may come together.

For the Shrimp:
-1 lbs. deveined RAW shrimp, shells removed, tails left on (starting with raw shrimp will ensure that in the end the shrimp will not be over cooked and rubbery. I like to leave the tails on for easy dipping and eating, just be sure to place out a small bowl for tails)
-1 cup panko bread crumbs, seasoned with:
- 1-2 teaspoons seafood seasoning (Old Bay comes to mind)
-A couple of turns of fresh cracked pepper
-Pinch of cayenne pepper
-1 cup all purpose flour seasoned with cracked pepper & salt
-1 large egg, beaten w/ a little champagne vinegar or lemon juice
-A large cookie sheet lined with parchment paper & topped with an oven proof wire rack, sprayed with non-stick cooking spray.

Preheat oven to 350 degrees. Pat shrimp dry between paper or kitchen towels. To set up “assembly line, set up shrimp at one end, followed by a shallow dish or plate with flour mixture, followed by egg wash, then panko mixture in shallow dish or plate and finish up with your lined baking sheet. One at a time, dredge shrimp in flour, dip in egg wash, and coat in panko mixture and lay flat on baking sheet. Repeat with all shrimp and let rest for 10 minutes before firing in the oven to ensure that the breading won’t fall off while baking. When ready, bake for 20 or so minutes on the middle rack until crispy, pink and cooked through. Depending on the size of shrimp you use, keep a watchful eye for over cooking and adjust timing accordingly.

For the White Beans with Greens:
-16oz. cannelli beans (either dried that have been soaked according to package directions or canned that have been rinsed & drained)
-2 cloves garlic, minced
-8 oz baby arugula, spinach, kale or any other hearty greens
-½ cup vegetable stock or water
-1-2 tbspn olive oil
-1-2 tbspn white wine (I used Sauv Blanc)
-Cracked pepper & sea salt to taste

Heat oil in bottom of sauté pan or wok over medium heat and add in garlic, cooking for a few minutes. Add in drained beans, white wine and stock or water & continue cooking a few more minutes until beans are heated through and liquid has cooked off a bit. Mix in greens & stir well to combine and wilt greens into the mix. Serve shrimp on top of beans with tartar sauce for dipping and a wedge of lemon for tartness.