rimmed baking sheet with parchment, and
brush the parchment well with olive oil.
Set aside.
Combine both types of breadcrumbs,
garlic, salt, chili powder and pepper in a
large bowl, and stir well. Set aside.
Place the egg whites in another bowl,
and whisk well.
Slice your eggplants into strips (1/2-inch-
thick by about 3 inches long).
Place several eggplant strips in the bowl
with the egg whites, and turn them to coat
well. Pick up the strips, and let the egg
whites drip back into the bowl. Dredge
the strips in the breadcrumb mixture, and
arrange them (don't overlap them) on the
prepared baking sheet. Bake for 15-20
minutes, until the "fries" are golden.
While the fries are baking, combine
sauce ingredients in a small bowl, and stir
well. Set aside. Serve with cooked fries.
Serves 8 as an appetizer.
baking sheet. Season lightly with salt and
pepper. Repeat with all the fish. Keep
warm in a 225-degree oven.
To serve: Place the tortillas on a large
serving platter. Divide the slaw among the
tortillas. Place 1 to 2 pieces of fish over the
slaw. Drizzle the aioli over the fish. Makes
12 servings.
CRISP HALIBUT TACOS WITH
SWEET AND TANGY SLAW
AND LIME AIOLI
Slaw:
4 cups shredded Napa or Chinese
cabbage
'/2 cup chopped fresh cilantro
2 Tbsp. mayonnaise
3 Tbsp. red wine vinegar
2 Tbsp. sugar
salt and pepper to taste
Aioli:
1 Tbsp. minced garlic
'/2 cup mayonnaise
1 /4 cup fresh lime juice
1 tsp. hot pepper sauce, such as
Tabasco, or more to taste
salt to taste
Fish:
1 lb. skinned and boned halibut fillets
(or another firm white fish)
2 eggs
1 cup breadcrumbs
canola oil for sauteing
salt and pepper to taste
For serving:
12 small (6 inches or less) fresh flour
tortillas
Combine flour, salt and pepper in a
small bowl. With a fork or whisk, lightly
beat together the egg and water in another
dish. Place the flaked coconut in yet
another dish.
Dredge the chicken strips in the flour,
patting the chicken with dry hands to
shake off the excess flour. Dip the strips in
the egg mixture, letting the excess drip off,
and then in the coconut to cover it com-
pletely (you may need to press the coconut
to the strips).
Heat the oil in a large nonstick skillet
over medium-high heat. Saute the chicken
strips on each side until the coconut is
golden. Place the strips on a cookie sheet
(the chicken will most likely still be raw on
the inside).
When all of the strips have been sau-
teed, you can chill the chicken until just
before you need to use it, and reheat in a
preheated 350-degree oven for 10 to 12
minutes or until just cooked through. You
may also deep-fry the chicken strips if
desired.
Serve warm or at room temperature
with dipping sauce (see recipe below).
Makes 8 appetizer servings.
Make the slaw: Combine all ingredients
in a medium bowl. Set aside, or chill until
ready to use.
Make the aioli: Combine all ingredients
in a bowl, and whisk well. Set aside, or
chill until ready to use.
Prepare the fish: Freeze the fillets until
they are very cold and slightly frozen. Cut
into 1-inch-wide strips.
Beat the eggs in a shallow bowl with a
fork.
Pour the breadcrumbs in another shal-
low bowl.
Heat about 1 /4-inch of oil in large skillet
(or heat oil in a deep fryer). Dip a piece of
fish in the eggs, and dredge in the bread-
crumbs. Fry the fish on both sides until
golden, and remove to a paper-towel-lined
COCONUT CHICKEN WITH
SWEET AND SPICY DIPPING
SAUCE
1 cup all-purpose flour
1 tsp. kosher salt
'/2 tsp. ground black pepper
1 large egg with 3 Tbsp. water
1'h cup unsweetened or sweetened
flaked coconut
1 lb. boneless, skinless chicken
breasts, cut into 1-inch wide strips
'/2 cup (or more if needed) vegetable
or peanut oil for frying
Dipping Sauce:
1 cup rice vinegar
3 % cup sugar
'/2 cup water
2 Tbsp. minced fresh cilantro
2 Tbsp. ketchup
1 Tbsp. minced garlic
Alternate Dipping Sauce:
1 cup orange juice
3 % cup sugar
'/2 cup white wine vinegar
3 Tbsp. fresh minced ginger
Combine all sauce ingredients in a
medium saucepan. Bring to boil; reduce
heat and simmer, stirring occasionally,
until the mixture thickens to syrup consis-
tency, about 20 minutes.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
January 9 - February 1, 2015
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