Potato & Panko Fried Fish, Tartar Sauce
Shredded Lettuce Salad
I like this recipe because the potato flakes and panko make the fish crispy, but does not soak up a lot of oil.
1 package Ore-Ida instant mashed Potato Flakes
2 Cups Panko Japanese Bread Crumbs
1 bag Beer Batter(or save the leftover in a Tupperware container like we do, to re use it.
1 qt. Canola Oil
1 Can Baked Beans-Plain, or the new flavored ones are good also.
Left over Iceberg and Romaine Lettuces, Shredded
I was going to make a homemade tartar sauce, but figured to keep it simple, and skip it for this trip. But I do like making fresh tartar sauce with mayonnaise, sour cream, capers, fresh chopped herbs, chopped claussen pickles, chopped artichoke hearts, S&P.
Mix the potato flakes and panko in a large Ziplock bag, at home before leaving the dock. Dredge the fillets in the beer batter and pull off any excess batter. Have your buddy hold open the Ziplock bag of breadcrumbs and the shake each fillet, one at a time until they are all coated nicely. Bread all fillets and place on a plate.
Mix all of the shredded lettuce with some dressing and heat up the baked beans. Hold it all on the side. Heat up a pan of oil to 350, and then pan fry the fillets 3-4 minutes per side, then pull out on a paper towel lined plate. You'll love the crunch of this fried fish, and we usually make some extra to make some fish sandwiches for the ride home.