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Pretzel-Encrusted Fish Sandwich - from Wildfire
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FROM THE MENU OF . . . WILDFIRE
94 Perimeter Center West, Atlanta
770-730-9080
Q: I recently enjoyed a wonderful lunch at Wildfire at Perimeter Center. The entree was pretzel-encrusted tilapia. It was delicious! Any chance of getting this recipe?
KATHIE MOHAN, Sandy Springs
A: Faced with some surplus pretzels, an executive chef within the Lettuce Entertain You family came up with this creative use of crushed pretzels, said Graham Duncan, the executive chef of Wildfire in Atlanta. "It was just a way to use things we already had in house, " he said. "We ran it as a special and everybody loved it, and it made it onto the menu."
Hands on time: 45 minutes Total time: 45 minutes Serves: 4
Ingredients:
-
For fillets:
1 small clove garlic
4 ounces pretzel rods (about 10)
3/4 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1 pound fish fillets
1/2 cup all-purpose flour
2 egg whites, whisked until frothy
2 tablespoons vegetable oil
4 toasted buns
Shredded lettuce
Tartar sauce (see recipe, optional)
Tartar Sauce
10 (2 tablespoon) servings
Hands on: 10 minutes
Total time: 10 minutes
Much better than anything you can buy in a store.
1 cup mayonnaise
1 teaspoon Dijon mustard
3/4 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco sauce
1/8 teaspoon Worcestershire sauce
2 tablespoons sweet pickle relish
2 tablespoons chopped fresh parsley
2 tablespoons minced shallots
1 tablespoon capers
Kosher salt and ground black pepper to taste
Instructions:
In a food processor, chop the garlic clove. Add the pretzel rods, Old Bay and parsley; pulse until crushed. Add the butter and pulse until combined. Set aside.
In a heavy plastic bag, toss the fish fillets with the flour until fillets are well coated. Dip the dredged fillets in the egg whites and then roll in the pretzel crumbs until coated.
Heat the oil in a hot skillet (cast iron works well). Cook the fillets until golden brown, about 2 minutes per side. Serve on toasted buns with shredded lettuce and tartar sauce.
For tartar sauce:
In a small bowl, whisk together the mayonnaise, mustard, lemon zest, lemon juice, Tabasco and Worcestershire sauce. Stir in the relish, parsley, shallots and capers; season to taste with salt and pepper.
In a heavy plastic bag, toss the fish fillets with the flour until fillets are well coated. Dip the dredged fillets in the egg whites and then roll in the pretzel crumbs until coated.
Heat the oil in a hot skillet (cast iron works well). Cook the fillets until golden brown, about 2 minutes per side. Serve on toasted buns with shredded lettuce and tartar sauce.
For tartar sauce:
In a small bowl, whisk together the mayonnaise, mustard, lemon zest, lemon juice, Tabasco and Worcestershire sauce. Stir in the relish, parsley, shallots and capers; season to taste with salt and pepper.
Notes:
Use a firm white fish, such as tilapia or halibut, says Wildfire executive chef Graham Duncan. Wildfire cooks the fish in its wood-burning oven, but the stovetop works, too. The fish changes with the season, but tilapia and halibut both work well, Duncan said. It's served as a sandwich with house-made tartar sauce and pickled peppers, "so it's not a timid dish, " he said.
Nutrition:
Per serving: 504 calories (percent of calories from fat, 37), 30 grams protein, 34 grams carbohydrates, 2 grams fiber, 17 grams fat (5 grams saturated), 64 milligrams cholesterol, 768 milligrams sodium.
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