When Dinner Meets Snack: How to Make Popcorn-Crusted Fish Filets! by Chef Gigi Gaggero
Popcorn as a crust on fish? Now why didn’t I think of that? Oh, I did!
- 8 pieces wild-caught Dover sole, cut into thick strips lengthwise
- kosher salt and freshly ground pepper, to taste
- 3 - 4 cups freshly popped buttered and salted popcorn
- 2 eggs
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup cake flour or flour of your choice, sifted
- extra virgin coconut oil
Here’s how to make it:
- Grind the popcorn in a food processor on high speed until the size of peas. If you’re using plain, unsalted popcorn, drop in a generous pinch or two of salt. Remove the popcorn from the processor and place in casserole dish. Set aside.
- Add the sifted flour in another casserole dish or plate, and season with salt and pepper. Set aside.
- Beat the eggs with a pinch of salt, pepper and the cayenne pepper. Set aside in a shallow dish.
- Press each fillet into the seasoned flour to coat both sides. Gently shake off the excess flour and dip fillet into the egg mixture to coat both sides.
- Dredge the fillet in the popcorn breading, pressing gently to thoroughly coat each side. Set coated fillets on a platter.
- In a large sauté pan, heat enough coconut oil to coat the interior of the pan, pooling about 1/4- to 1/2-inch high. When oil is heated and shimmering, gently place a few filets down in the hot oil. Cook in batches until the coating is golden and crisp while the interior of the fish flakes easily with a fork, about 1-2 minutes each side.
- Remove from oil and gently roll in additional popcorn meal, if needed. Drain on a paper towel. Serve immediately with fresh made tartar sauce, warm melted butter, homemade ranch dip or dip of your choice.
Note: You can also bake in a pre-heated 425-degree F oven. However, if you are in search of crispy filets, pan frying is best.