Sticking with the classics

A Pinch of Salt

By Donna Marie Riani

When I think of all the crave worthy foods the Oregon Coast is known for — and it’s a lot — at the top of that list is fish and chips. Outside of England, no one does fish and chips better. The freshest fish is lightly battered or breaded and flash fried until golden and crispy. Many restaurants on the Oregon Coast have fish and chips on their menus for good reason. It's a Pacific Northwest favorite.

When it comes to fish and chips I know many people who are team halibut, but for me it’s hard to beat lingcod. Lingcod is very abundant year-round with late spring to early summer being the high season. On average, they are about two to three feet in length but they can get up to five feet. I’m only 5’1” so catching a fish that’s nearly as tall as me would be pretty awe inspiring! This fish has a slightly firm texture that is very flaky. The flavor is mild and delicate. It’s perfect for people who are new to seafood and are trying to figure out what they like. Lingcod is a great source of protein and an even greater source of omega 3 fatty acids. These fatty acids are powerhouses that are good for your brain and heart. You can’t lose when something is delicious and also good for you.

Lingcod is very versatile in the kitchen as well. It can be grilled, baked, sauteed or deep fried. It’s also a tasty addition to your favorite fish stew.

When I was growing up there would occasionally be a box of fish sticks in the freezer. It wasn’t something we had on a regular basis, but it would pop up from time to time and I always enjoyed it. Fish sticks are a great way to introduce kids to seafood.

This week’s recipe is my spin on fish and chips. It is absolutely more delicious and fresher than the stuff in the freezer. This recipe is perfect if you don’t want to get out a big pot of oil. All that’s needed is a skillet with enough oil to shallow fry the fish. And instead of the chips, or French fries, I love serving them on a bed of creamy mashed potatoes. So, get out your fishing pole or go see your favorite fish purveyor and make this Oregon Coast comfort classic.

Oregon Lingcod Fish Sticks

2 lingcod filets, about 1 ½ pounds, sliced into planks (sticks), all about the same size to ensure even cooking

1 large egg, beaten with 1 tablespoon of water

1 cup all-purpose flour

2 cups Panko breadcrumbs

1 teaspoon celery salt (regular salt is fine, if that’s what you have)

½ teaspoon lemon pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

1 large potato, peeled and cut into evenly thick slices, should be about 1 pound

1 peeled garlic clove

1 teaspoon sea salt

2 tablespoons butter, room temperature

½ cup of milk (I recommend full fat or 2 percent)

Salt and pepper, to taste

Lemon wedges, to serve

For the fish sticks:

Place the beaten egg in a shallow bowl. In a second shallow bowl place the flour and in a third the Panko, salt, pepper, garlic powder and paprika. Stir the panko mixture to combine.

Pat the fish sticks with a paper towel to remove excess moisture. This helps the breading stick. Roll the fish sticks in the flour, then the egg mixture and then the Panko mixture. Place on a plate. Refrigerate until ready to fry.

For the mashed potatoes:

Place the potatoes, garlic clove and salt in a pot. Add enough cold water to cover potatoes. Bring to a boil then lower to a simmer and cook until potatoes are fork tender, about 10 to 14 minutes. Drain cooked potatoes and garlic clove. Add butter, milk, salt and pepper to taste. Mash potatoes and garlic clove until smooth. Add more salt if needed. Place a lid on the pot to keep the potatoes warm.

Place a saute pan over medium low heat and fill with about a half inch of neutral oil. When the oil is hot, place the fish sticks in, making sure to not crowd the pan. If you add too many at once the oil temperature will drop and the fish will get greasy. Fry the fish sticks in batches until golden brown, about two minutes per side. Place the fried fish sticks on a rack set over a rimmed sheet pan to allow excess oil to drain and to keep the breading crunchy.

To serve: Place mashed potatoes in a shallow bowl and top with the fish sticks. Squeeze lemon juice over everything, including the mashed potatoes, and serve with tartar sauce. Serves two.

Donna Marie Riani is a culinary enthusiast based in Lincoln City offering personal chef services, hands-on classes and demo classes. Contact her at donnariani@hotmail.com.