Another Monday night, another fish preparation. If you’ve picked up on the pattern, the simple explanation is that a weekend shopping trip yields at least one ocean catch and unless you freeze it (which you can’t if it’s already been frozen), you gotta consume fish within 2 days of purchase.
Feeling in the mood for something a bit informal, all I did to the humble halibut that night was cut it into pieces, dip them in egg and dredge them in a mix of flour, salt, dried chipotle pepper and Zahtar spice mix (it’s a good idea to let dredged stuff sit for 30-60 minutes before you cook it). Then I just pan-fried the whole mess of them (medium heat, ~5-6 minutes per side until 133 F in the middle).
I love sweet potato fries, but making them at home is a lost cause without going to the extremes of actually deep frying. I cut the peeled potatoes into stips and toss with olive oil. Then I bake them in a 450 F oven until crispy, or as crispy as they can get before they start to burn, 25-30 minutes. One trick is to place them on a wire rack (like a fry drying rack) that’s been placed on the baking sheet. I *think* this allows more hot air to hit the underside of the faux-fry and keeps them from getting soggy. This does mean they cook faster, so be vigilant.
This calls for nothing more than a nice slaw and some ketchup (call me a culinary Philistine if you must, but I love potatoes and Heinz). There you have it- a simple meal, a simple post. Bon Appetito.