“Our heads are round so thought can change direction.”
– Francis Picabia
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This week’s quote and the work of Francis Picabia reminds me of the fantastical world of Alice in Wonderland where thought is constantly changing direction. We were invited behind the scenes at the Minneapolis Children’s Theater… a fascinating look as usual at their current production from a different perspective.
RECIPE OF THE WEEK
I have tried many recipes for oven-fried fish over the years, but it never has the crispiness I yearn for. This one from cookingwithmanac.com did it! I used cod but you can use any sturdy white fish.
CRISPY OVEN-FRIED WHITE FISH
- 2 pounds fresh cod or other white fish
- 1/2 cup plain bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon hot paprika (or regular paprika +1/8 teaspoon cayenne pepper)
- 1/2 cup flour
- 2 eggs
- cooking spray
- lemon juice from 1/4 lemon
Preheat oven to 450 degrees F. Line a half sheet pan with foil and grease it with cooking spray.
Rinse the fish and feel for any bones to remove. Pat it dry with paper towels. Cut any large pieces into serving portions. Wash your hands.
In a dinner plate or shallow bowl, add bread crumbs, parmesan, garlic powder, salt, paprika (and cayenne pepper if needed). Stir with a fork to combine.
Place the flour in another shallow bowl.
Crack the eggs into another shallow bowl and beat with a fork.
Set up an assembly line with the fish, flour, eggs, bread crumb mixture and the baking pan.
Dredge a piece of fish in the flour, coating both sides and ends. Transfer to the beaten eggs. Coat the fish all over with the eggs and let any excess drip off.
Then dredge the fish in the bread crumb mixture, coating both sides and the ends.
Place each piece of breaded fish on the prepared pan. Spray the entire surface of the fish with cooking spray. (This is important for texture and flavor.)
Bake on center rack for 20 minutes, or until the fish is cooked through and the coating is golden brown and crispy.
Squeeze some lemon juice on the fish and serve as is, or with mayo or tartar sauce, if desired.
Store leftovers in the refrigerator for up to three days… or freeze and use within three months.
