Crispy Caraway-Spiced “Oven-Fried” White Fish with Malt Vinegar
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 10 minutes
This simple, crispy baked version of the fish in classic fish and chips is a nice change of pace from the fried versions (whether or not you serve the chips). It keeps the beer flavor going.
1 (12-ounce) bottle Guinness Blonde American Lager, Harp Lager or any American-style lager beer
2 teaspoons barley malt syrup
2 teaspoons canola oil
1½ teaspoons kosher salt, divided
1½ teaspoon freshly ground white pepper, divided
2 tablespoons caraway seeds, toasted and ground (see Kitchen Tips)
2 cups bread crumbs
2 cups panko bread crumbs
4 pounds tilapia, flounder, or any white-fleshed mild fish, in thin fillets
Malt vinegar, for serving
Super-Crispy Oven Fries, for serving, optional
- Preheat the oven to 400°F. Spray 2 rimmed baking sheets liberally with nonstick vegetable oil spray. Set aside.
- In a large mixing bowl, combine the eggs, beer, barley malt syrup, ½ teaspoon of the salt, ½ teaspoon of the pepper, and the canola oil and whisk to blend. Let stand while the foam subsides.
- Set up a 4-part breading station near the stove: Cover the work surface with disposable aluminum foil or plastic wrap to aid in cleaning up. Set 4 shallow bowls on it, side by side, working outward from the stove. Place the fish on a platter next to the outermost bowl.
- Ladle about half the egg mixture into the bowl next to the fish. In bowl next to it, combine the caraway seeds, bread crumbs, ½ teaspoon salt, and ½ teaspoon pepper and stir to fully combine. Ladle the remaining egg mixture into the third bowl. In the fourth bowl (the one closest to the stove), combine the panko bread crumbs, the remaining ½ teaspoon salt and ½ teaspoon pepper and stir to blend well.
- One at a time, dip the fillets down the lineup: into the egg mixture, gently shaking off the excess into the bowl; into the bread crumbs, coating on them both sides and patting off the excess; into the second batch of egg, again gently shaking off any excess; and then into the panko, coating both sides and patting gently. Place the coated fillets onto the prepared baking sheets.
- When all the fillets are coated, spray the tops with a very liberal coating of nonstick vegetable oil spray. Bake (aka “oven-fry”) the fish for 8 to 10 minutes, depending upon the thickness of the fish (see Kitchen Tips). Serve immediately with malt vinegar and if you wish, Super-Crispy Oven Fries.
- To toast spices, pour the ground or whole seeds into a frying pan or cast-iron skillet and set over medium heat. Toast for 10 to 20 seconds, or up to 1 minute, until fragrant. Watch carefully so the spices do not burn. If your recipe calls for grinding whole roasted seeds, transfer them to a spice grinder, coffee grinder dedicated to spices, or a mortar and pestle and grind to a powder.
- One of the most important things to know about cooking fish is the Canadian fish rule (named for an initiative by the Canada Department of Fisheries to encourage fish consumption): 10 minutes cooking time per inch of thickness.
- If you prefer your fish fried, try The Weiser Kitchen’s Beer-Battered Fried Cod Bites with Malt Vinegar and Shallot Dip.