Lucky 13 Recipe II: Dan My Man's Lighter Fish Nuggets and Fried Pickles - And a Confession

Every once in  a while this home cook's recipes don't work.  But I don't feel so bad when I see Bobby Flay's test kitchen helpers tell him that he needs to work on something during an episode of one of my favorite shows, "Thowdown." 

Today, I'd like to confess to you that I tried something new, and I failed.  But hey, life is all about taking risks, right?   Can't play it safe; not even in the kitchen. 

Such was the case with the lamb shank I cooked for our 13th anniversary.  Don't get me wrong;  it was flavorful.  The "lemon broth" I made to go over the lamb and the veggies gave this dish a hearty deconstructed "stew-like" quality. 

But I'd never tried to roast lamb shank before.  I had only braised it.  Had I taken the time to do a Google search or gone here Food Network Cooking Guide for Lamb, I would have quickly learned that the butcher's instructions given when I purchased the shank weren't going to work as I thought they would.  I guess you can roast lamb shank, but it takes some special way of doing it which I haven't mastered yet.

                                         My failed attempt at a Deconstructed Lamb Stew
                                                  Tasty, but it wasn't quite there...


I made a promise to you all when I started this blog that I wouldn't post any recipes that didn't work.  My photos might not always turn our perfectly because I am not a great photographer.  I am still learning the art of plating.   That's what makes this blog my "adventure."  But I want the recipes that I post for you to work when you try to recreate them. 

I hope you will say, "Mary Kay, I appreciate your candor and you not wanting me to waste my time making something that won't turn out that good.  Oh, and by the way, you are looking pretty foxy these days.  I can tell that power yoga you are doing is really working."

...Maybe the later is wishful thinking on my part.  :.)

Okay, let's get serious! 

I always know that Dan's fried fish recipes turn out wonderfully.  He is my loving husband and my "fry daddy."  As promised, I am bringing you his creation tonight.

We don't fry food very often, for obvious health reasons.  When we do, we've learned to make it a little lighter.  Like any indulgence, this is a once every few month deal - nothing to be put into your regular meal rotation.  Let's face it; it's hard to make anything fried truly "healthy."

It was only a few years ago when Dan and I really started "cooking."  Up until then, we opened a lot of boxes.  Neither of us has had any formal culinary training - we both watch a lot of Food Network!   And now look at us - winning cooking contests - getting recipes published.  

Cooking is something that we love doing together.  When I am developing a recipe, he will help me gather ingredients and vice versa.  The couple who cooks together, stays together. 

Over the years, Dan's prepared other cook's "fried" fish recipes and they've turned out great.  And he's often used boxed beer batter to make the process either.  But now he's come up with his own beer batter recipe that is light and fluffy and frankly, it's going to knock your socks off.

So here we go:

Ingredients: 

60 ounces canola or vegetable oil
1 lb. white fish, such as snapper, sole or flounder
1/2 cup hamburger dill chips
2 cups all purpose flour
3/4 tsp. pepper
1 tsp. salt, plus a little extra for seasoning
1/2 tsp. dried dill weed
1 large clove garlic, minced (about 1 tbs.)
1 tbs. paprika
1 tbs. seafood seasoning
1 tsp. onion powder
1 extra large egg
8-10 ounces light beer


Other: 

A couple of unpeeled garlic cloves (optional)
Basil and parsley (optional)

Directions:

Preheat oil to 360 degrees.  Dan recommends that you use a candy thermometer. 
If using the unpeeled garlic and herbs (recommended), these are added to the oil while it is preheated.  Remove herbs before adding the fish and discard.  This step will "infuse" the oil with wonderful flavor. 

In a large mixing bowl, add the flour, salt, pepper, dill weed, minced garlic, paprika, seafood seasoning, and onion powder.  Add egg.  Using a fork, blend the egg with the dry ingredients until mixed well.  You will start to see "pearls" form from the wet flour. 

Add in the beer and whisk well until completely blended. 

Cut fish into nuggets or bite-sized pieces.  Season with a little salt.  This helps to "dry" the fish slightly and makes the batter stick.

Dip fish into batter and CAREFULLY drop into hot oil.  Cook for about a total of three minutes.  Do not over crowed the pan - cook in batches.   Transfer to a plate lined with a paper towel.  Salt the batches of fish lightly as they come out of the oil. 

Repeat the batter and frying process with the pickles, but do not salt the pickles before or after cooking as they are salty.  The pickles may only take about 2 minutes.  Adjust cooking time accordingly.

Serve immediately.

See you soon!  Oh, I am working on an un-stuffed cabbage recipe tonight. If that works, I might bring that to you later this week instead. 

Cheers!

Lucky 13 Recipe I - Caesar's Crispy Chicken with Tomato-Mustard Dressing and Goat Cheese

Caesar's Crispy Chicken -  The secret is in the breading!

Today is my anniversary weekend - no, not for my blog.  That is coming up in December and I thank you for a great three years - more to come on that later!

I am talking about my lucky 13th wedding anniversary. 

Then-  October 28, 1999 -

                                                                       

Now - 

I met the love of my life, Dan, in October of 1999.  Both married before and working on our day job careers, we were married one year later.  

We are what the wedding vows are all about - we've been with each other through great times, good times, health issues and more. 

Yeah, we've both put on some weight.  In the old days, that would mean we are "happy." ;.)
Yes, I was doing the "Ivana" thing with my hair and dress there at the wedding.  13 years later, I'm so much more "relaxed."  

AKA - I am no longer  "high maintenance."

True love isn't about "buying" someone something; if you handle the budget or bills, you're buying yourself something so -- what's the point?  It's about knowing that person inside and out; forgiving their flaws (we all have them), and growing with each other each and every day. It's about mutual dreams and goals -  And I hope to be bringing you this same post 20 years from now. 

I wasn't even a good cook when I first married Dan.  And do you know what his first meal was that he cooked for me?  Frozen Chicken Cordon Bleu with Jalapeño Poppers (meat and veggies).  

In addition to our girth, we've both grown in the culinary arena since we married and are now both great home cooks. So over this next week, I am going to post three new recipes;  first, I am focusing on one of Dan's all time favorites; chicken cutlets.  But these aren't his mama's chicken cutlets (which are fabulous btw) - I'm "Kicking it up a notch" with the Caesar breading and a fresh grape tomato dressing. 

The chicken is super crispy.   You are going to love it!

Next, Dan will make his famous {light} fish and chip recipe with fried pickles - that's for me.  And finally, I'll be making our romantic anniversary meal - Roasted Greek Lamb Shank.  

Caution:  We might deviate a little from being totally healthy here as it's a "celebration of life," but as I often say, "When you mess up, just eat less the next day!" 

So here we go with the first recipe:

Serves 2 -4, depending on how hungry you are!

1 large egg, beaten
1/2 tsp. anchovy paste
1 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
1 clove microwave dried garlic, crushed
1/2 cup all purpose flour
1/2 tsp. freshly ground black pepper
1 tsp. seafood seasoning
1/2 cup plain Panko breadcrumbs
1/2 cup Italian seasoned breadcrumbs with Romano cheese
1.25 lb. chicken cutlets

Dressing:

1/4 cup quartered grape tomatoes, quartered
1 tbs. grainy mustard
1 tsp. white wine vinegar
Salt and pepper to taste
2 tbs. olive oil
Fresh chopped parsley and basil, to taste
1 ounce soft goat cheese

Other:  Canola oil cooking spray

Preheat oven to 425 degrees F. 

Combine the egg, anchovy paste, Worcestershire sauce, and lemon juice into a flat bowl big enough for dipping the chicken into.  Place a peeled garlic clove along with two tablespoons of water into a glass bowl.  Microwave on high for about 7-10 minutes until the garlic dries.  At this point you should be able to pulverize it with a chef's knife.  Add garlic crumbles to the egg mixture and whisk. 

Note:  This method with the garlic adds a nice subtle - almost roasted - garlic flavor to the chicken without being overpowering.

Combine the flour, pepper and seafood seasoning (I used Old Bay) in another bowl.  Add the Panko and Italian breadcrumbs to a third plate or bowl. 

Now that you have your breading station assembled, dredge each chicken cutlet into the flower, the egg mixture, and then into the breadcrumbs.  Repeat until all of the chicken is coated evenly.  I like to press the breadcrumbs into the chicken. 

Place chicken on a cookie sheet on a wire rack to ensure even browning.  Spray lightly with cooking spray on the top.  Bake for about 25 minutes until juices run clear.  Adjust cooking time accordingly for your oven.

While the chicken is baking, combine the tomato, mustard, wine vinegar, salt, pepper and oil in a bowl.  Toss in the herbs and mix well.

Top chicken with the tomato "dressing" and the goat cheese.  I suggest serving this dish with fresh wilted kale.  Yum!

Variation:  If you want more "dressing," you can add a little more olive oil. 

I'll see you back here soon this week with those other dishes I promised.