I don’t know about you, but as a fish lover, I adore a crispy crust and often wonder how restaurants manage to create such a wide variety of crusts on fish fillets. Do you love the crust and are looking for some ideas on how to replicate a crust at home without the messy stove or lingering smell? Here are a couple of crust ideas that may help you get going on your quest for the perfect crust!
Salt Crusts – For those of us able to indulge a little with salt without harming our blood pressure, here is a quick crust idea. This salt crust mix is courtesy of the Food Network.
- 4 egg whites
- 2 cups kosher salt
- 1 bunch fresh thyme
- 4 tablespoons extra virgin olive oil
- 1 lemon, cut into wedges
- Directions: Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack.
Parmesan Crusts – For those of us who love some cheese baked into our crusts that not only adds flavor, but also hold the moisture into the fish, here is a great recipe from MyRecipes website.
- 3/4 cup Japanese panko breadcrumbs
- 3/4 cup Parmesan cheese finely grated
- 3 tablespoons unsalted butter room temperature
- 3 tablespoons mayonnaise
- 3 green onions, green tops only thinly sliced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco or other hot pepper sauce
- 1 1/2 tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
- salt and pepper to taste
- Directions: In a mixing bowl, combine the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco, and lemon juice; season to taste with salt and pepper. Set aside until needed. Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won’t get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes. Spread about 3 tablespoons of the cheese mixture over each fillet. Bake for 8-10 minutes at 125-130°, then switch over to the broiler for the last 2-3 minutes.