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 . 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