Fried Fish with PIckled Jalapeno Mayonnaise

By LaLaCooks

A nonstick skillet makes it possible to pan-fry fish in a thin film of oil supplemented with butter to improve breowning of the crust.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons chopped pickled jalapeno chiles
• 4 tablespoons chopped scallions
• 2 teaspoons lime juice
• salt and pepper
• 1 1/2 cups plain bread crumbs
• 2 large egg whites
• 4 skinless trout, catfish, or flounder fillets (5 to 7 ounces each)
• 5 tablespoons olive oil
• 3 tablespoons unsalted butter, cut into 2 pieces
• lime wedges for serving

Details

Servings 4

Preparation

Step 1

1. Combine mayonnaise, pickled jalapenos, 2 tablespoons scallions, and lime juice in small bowl. Season with salt and pepper and set aside.
2. Adjust oven rack to lower middle position , set heatproof serving platter on rack, and heat oven to 200 degrees.
3. Combine bread crumbs, 1 teaspoon salt, pepper to taste, and remaining 1/4 cup scallions in shallow bowl. Whisk egg white sin another bowl until slightly foamy. Season fish with salt and pepper. One at a time, dip fillets first in egg whites and then in bread crumb mixture, pressing down to adhere coating. Set breaded fillets aside in single layer on large plate.
4. Heat 3 tablespoons oil and 1 piece butter in 12-inch nonstick skillet over medium high heat. When butter stops foaming, place 2 fillets in skillet and cook until browned and crisp, about 3 minutes. Flip and cook on second side until thickest part of fillet easily separates into flakes when pierced with paring knife, about 2 minutes. Transfer fillets to heated plates. Wipe out skillet and repeat with remaining oil, butter, and fish. Serve immediately with mayonnaise and lime wedges.