Potato chip crusted pickerel with Calabrese wrapped asparagus
Prep
10 min
Total
25 min
Serves
4
Chef Randy Feltis uses leftover potato chips as a crispy coating for pickerel. Serve with Calabrese wrapped asparagus for a perfect meal!
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Ingredients
4-6 oz portions
pickerel
1 large bag
salt and vinegar chips, smashed into small pieces
1
egg
2 tbsp
milk
1 bunch
thick asparagus, peeled
12 slices
Calabrese
flour, for dusting
2 splashes
olive oil
salt and pepper
1
lemon, for juicing
Instructions
- Wrap asparagus with calabrese. Place on baking sheet and season with olive oil, salt and pepper. Roast at 400 degrees for 5-7 minutes.
- Place the smashed chips on a plate and in a bowl, beat egg and milk together to make an egg wash.
- Season fillets and dust with flour. Place in egg wash and then press the fillets in crushed chips.
- Heat frying pan to medium and add a splash of olive oil, nub of butter and then the fish. Cook to golden brown on both sides and serve with roasted asparagus.