The Fish Fry, Re-invented

Growing up in Wisconsin, it was a ritual on Friday nights to go out for a Friday Fish Fry. I ate many a plate of delicious, flaky fish with a crisp batter coating the outside. You can’t beat fried goodness! What I remember well is that the fish was never greasy but had a nice crispness to it. And the fish was never ‘fishy’. I know, I know. Fishy fish? I prefer fish that has a sweet and almost shellfish-like taste and it is usually a safe bet to serve for guests who are over for dinner.

I’ve always liked fish and order it frequently in restaurants but it has taken me a bit to become comfortable cooking fish. I think half the battle was finding a fish market where I knew I could find quality, fresh fish with a knowledgeable fishmonger to guide me in my choices. If you live in Washington, DC, I suggest the Black Salt Fish Market which is at the front of the restaurant, Black Salt.

After a weekend of delicious dinners and desserts, I was in the mood for something lighter for dinner so I made a stop at the Black Salt Market for one of my favorite pieces of fish, skate. Skate is a very mild, white and flaky fish with a sweet, shellfish taste. The best thing about this fish is it is quick and easy to cook and with a bit of olive oil in a hot pan, you come away with a crisp piece of fish without the mess and extra calories of deep-frying. If you can’t find skate, you could also try fluke, haddock, cod or even tilapia. However, the skate makes for a nice dinner presentation if you are having guests over as it is almost fan-like in appearance. I should also add that skate is relatively inexpensive.

With minimal seasoning and just a bit of olive oil in the pan, you end up with a delicious piece of fish. Rather than putting butter or a sauce on the fish, I simply squeeze half a lemon over the fish and let the juice seep into the fish as it rests before serving it. The fresh lemon juice gives the fish a delicious, sweet flavor and keeps the fish moist and juicy.

A few tips for cooking your Fish Fry, Re-invented:

*To obtain the crispy, golden brown outside, simply put flour in a shallow dish and then season the flour with whatever flavor you want the fish to take on and lightly dredge the fish in the flour. I used oregano and garlic powder for a Mediterranean taste but the possibilities are endless with whatever seasoning and flavor you are craving.

*Make sure you turn the stove on high heat and don’t put the fish in until the oil is almost smoking.

*The skate can be tricky to turn over in the pan. I suggest using a longer spatula like this one: http://www.williams-sonoma.com/products/all-clad-stainless-steel-flexible-spatula/?pkey=ccooking-utensils%7Cctlutlspt

Here is the recipe:

Fish Fry, Re-invented
Ingredients
*Skate (ask your fishmonger how much is enough for those you are serving)
*Flour (enough to cover the bottom of a shallow dish)
*Oregano (enough to season the flour)
*Garlic powder (enough to season the flour)
*Olive oil (enough to coat the bottom of the pan)
*Lemon (you should use ½ lemon for each piece of skate)

Details:
*Cover the bottom of a shallow dish with flour.
*Sprinkle the oregano and garlic powder into the flour. Don’t be afraid to be generous with the seasoning.
*Using tongs, lay the fish in the dish and coat one side with flour. Then, flip the fish over and coat the other side.

*Coat the bottom of a pan with olive oil over medium-high heat. Once the oil is smoking, lay the fish in the pan. The fish will cook very quickly. Once it starts to turn white, flip over and cook the other side. This should take approximately a total of 5-7 minutes.

*Once the skate is cooked, transfer it to a plate and squeeze fresh lemon juice over the top.

Traditionally, French fries are served with a fish fry or even a baked potato. Since I was looking for something crunchy and a little salty but still keeping with my Mediterranean theme, I asked my husband to make his famous grilled chickpeas. They are highly addictive! I know it sounds odd to grill chickpeas but trust me, you will want to eat these every night.

Here is the recipe:

Dan’s ChickpeasIngredients:
*1 can of chickpeas, drained and rinsed
*Tinfoil
*Olive Oil
*Kosher salt
*Garlic powder (optional)

Details:
*Drain and rinse a can of chickpeas
*Place chickpeas on a piece of tinfoil with the sides folded up a bit to prevent the chickpeas from escaping
*Coat the chickpeas with olive oil and sprinkle with kosher salt and garlic powder
*Place the chickpeas on a hot grill and poke holes with a fork in the tinfoil.
*Let chickpeas cook for 5-8 minutes, “stirring” occasionally