When Dinner Meets Snack: How to Make Popcorn-Crusted Fish Filets by Gigi Gaggero

Popcorn as a crust on fish? Now why didn’t I think of that? Oh, I did!

You’ll need:

• 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:

1. 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.
2. Add the sifted flour in another casserole dish or plate, and season with salt and pepper. Set aside.
3. Beat the eggs with a pinch of salt, pepper and the cayenne pepper. Set aside in a shallow dish.
4. 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.
5. Dredge the fillet in the popcorn breading, pressing gently to thoroughly coat each side. Set coated fillets on a platter.
6. 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.
7. 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.