Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 lb. shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 tsp. garlic powder
- 2 tsp. paprika
- 2 tsp. salt
- 1 tsp. black pepper
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- Vegetable oil, for frying
- Lemon wedges, for serving
For the Remoulade:
- 1 cup mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. capers, chopped
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped green onions
- 1 tbsp. lemon juice
- 1 tsp. Worcestershire sauce
- Salt and pepper, to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining excess oil
Step-by-step instructions:
1. In a shallow dish, combine flour, garlic powder, paprika, salt, and black pepper.
2. In another shallow dish, beat eggs.
3. In a third shallow dish, combine breadcrumbs and Parmesan cheese.
4. Cut fish fillets into bite-sized pieces and season with salt and pepper.
5. Dredge fish and shrimp in the flour mixture, shaking off excess.
6. Dip fish and shrimp in the beaten eggs, then coat in the breadcrumb mixture.
7. Heat vegetable oil in a deep fryer or large pot to 375°F.
8. Fry fish and shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch.
9. Use a slotted spoon to transfer fish and shrimp to a wire rack to drain excess oil.
10. To make the remoulade, whisk together mayonnaise, Dijon mustard, capers, parsley, green onions, lemon juice, Worcestershire sauce, salt, and pepper in a small bowl.
11. Serve the Parmesan-crusted fish and shrimp chips with remoulade and lemon wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 590
- Fat: 36g
- Carbohydrates: 32g
- Protein: 34g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of seasoned breadcrumbs.
- Any white fish can be used in place of cod or tilapia.
Variations:
- Add Cajun seasoning to the flour mixture for a spicy kick.
- Use coconut oil for frying for a tropical twist.
Tips and tricks:
- Pat fish and shrimp dry with paper towels before dredging to ensure the coating sticks.
- Fry in small batches to prevent overcrowding and ensure even cooking.
- Serve with a side of coleslaw or fries for a complete meal.
Storage instructions:
- Store leftover fish and shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with lemon wedges and a bowl of remoulade in the center.
Garnishes:
- Chopped fresh parsley or green onions can be sprinkled on top for added color and flavor.
Pairings:
- Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Coleslaw, fries, or a side salad would pair well with this dish.
Troubleshooting advice:
- If the coating is not sticking, try pressing it onto the fish and shrimp firmly before frying.
- If the oil is too hot, the coating may burn before the fish and shrimp are cooked through. Lower the temperature if necessary.
Food safety advice:
- Use a thermometer to ensure the oil reaches the correct temperature before frying.
- Always handle raw seafood with care and wash hands and surfaces thoroughly after handling.
Food history:
- Remoulade is a classic French sauce typically made with mayonnaise, mustard, capers, and herbs. It is often served with seafood dishes.
Flavor profiles:
- The Parmesan crust adds a salty, cheesy flavor to the fish and shrimp, while the remoulade provides a tangy, herbaceous note.
Serving suggestions:
- Serve as an appetizer or main dish.
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