Ingredients
1 stale baguette
1 c. mayo (store bought or homemade)
1 c. plain greek yogurt
3 small dill pickles, diced finely
1/4 c. sautéed shallots
2 tbsp. capers, roughly chopped
1 tbsp. fresh dill, chopped
1 tsp. worcestershire sauce
1/2 tbsp. dijon mustard
Zest and juice of 1 lemon
Kosher Salt
Freshly ground black pepper
2 lb. lingcod, skinned and cut into 3/4″ wide strips
3 large eggs
1/4 c. water
2 c. homemade bread crumbs
1/4 tbsp. garlic powder
1/2 tbsp. freshly ground black pepper
1/2 tbsp. onion powder
2 1/2 c. canola oil
2 c. all-purpose flour
Preparation
Step 1Preheat your oven to 300º F, cut your baguette into small pieces, put them into a blender or vita mix and blend them into a coarse powder. Step 2Transfer them into a baking and spread evenly and bake for 7-10 mins, checking on them periodically making sure they don’t burn. As your checking on them in the oven make sure to give them a good stir here and there to get a nice toast throughout.
Step 1In a medium bowl mix mayo, greek yogurt, dill pickles, shallot, capers, dill, worcestershire sauce, dijon mustard, lemon zest and lemon juice. Season with salt and pepper to taste.
Step 1Set up a dredging station: in a shallow dish whisk your eggs and water together, in another dish add flour, and in another add breadcrumbs and seasonings .Step 2Dip each strip of fish into the flour first, then egg mixture, then breadcrumbs last. For each step in the process make sure you’re getting a good coating with each step. Shaking off any excess .Step 3To fry in a pan, heat your oil up to 375º F in a shallow frying pan ( I like using a cast iron ). Fry them in batches until golden brown . Remove onto a paper towel lined sheet tray or plate to drain any excess oil .Step 4Season with salt as soon as possible.
