Say no to frozen fish sticks and stop the frying.  This recipe is a deliciously light and crunchy alternative to traditional fish and chips. However, I have one suggestion for this recipe; “mise en place”.  Mise en place is a French term which means “putting in place”.  It’s a culinary reference for organizing and arranging your ingredients before you begin cooking.  For example, read the entire recipe so you understand the steps of preparation.  Then organize your ingredients and gather your cooking utensil so everything is in place.  You will definitely want to practice “mise en place” with this recipe.  It’s an easy recipe but there are several steps to follow. I promise you it is worth it! The recipe is from Melissa Clark, Fish and Chips Minus the Fryer.

My Suggestions:  To get a crunchy, brown coating on the fish, it’s important to toast the panko before breading the fish.  Don’t skip this step.  You could use store-bought tartar sauce but this version is so fresh and light, it’s worth the extra couple of minutes it takes to prepare it.  I used ½ Greek yogurt and ½ mayo which worked beautifully.

Nutrition Note:  Seafood (which includes fish and shellfish) is a source of polyunsaturated, omega-3 fatty acids (EPA and DHA). For most adults, the recommendation is to eat 8 ounces of a variety of seafood per week. This provides an average of 250 mg of DHA and EPA per day, which is associated with a reduced risk of cardiac death. In comparison, a healthy Mediterranean-style eating pattern includes up to 15 ounces of seafood per week.  Reference: 2015-2020 Dietary Guidelines for Americans