Just because a dish is considered classic doesn't mean it never can change. Take this recipe for pan-fried fish. My mother used to make it with store-bought bread crumbs and haddock, but she switched to flounder when haddock grew scarce. Now my daughter enjoys it made with petrale sole from California and Japanese panko bread crumbs.
I love the subtle changes this dish has undergone over the years. It's a tasty reminder of how a dish can be adapted to evolving tastes and market forces without losing its flavorful essence.
Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.
Panko-Fried Fish
Serves 4 -- Total time: 20 minutes
1 pound fish fillets
1 teaspoon each: salt, freshly ground pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups panko or regular bread crumbs
3 tablespoons olive oil
lemon wedges, tartar sauce (optional)
Season fish with the salt and pepper. Place flour, beaten eggs and bread crumbs in separate shallow containers. Heat oil in a large skillet over medium-high heat.
Dip each fillet in the following order: flour, beaten eggs and bread crumbs. Add fillets to skillet. (Do not overcrowd.) Cook, turning once, until fillets are cooked through and golden brown, about 4 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.
Per serving: 359 calories, 15 grams fat, 3 grams saturated fat, 171 milligrams cholesterol, 25 grams carbohydrate, 29 grams protein, 941 milligrams sodium, 2 grams fiber
Menu
Panko-Fried Fish
Mashed potatoes
Succotash
Chocolate cake