Tangy and crunchy fresh vegetable pickles are a perfect foil to fried fish. They cut the richness of the buttery breadcrumbs and make a beautiful and colorful plate. This method of breading and cooking the fish is also excellent for chicken breasts.

　　

Ingredients

4 servings

　　4 fish fillets (sole, halibut, or other firm white-fleshed fish; about 5 ounces each)

　　Salt and fresh-ground black pepper

　　1/2 cup all-purpose flour

　　1 egg

　　2 cups fresh breadcrumbs (page 40)

　　6 tablespoons (3/4 stick) unsalted clarified butter (see below)

　　Pickled vegetables (see opposite)

　　

Step 1

Season the fish fillets with salt and pepper. Put the following separately into 3 shallow bowls: the flour, the egg beaten with a tablespoon of water, and the breadcrumbs. One fillet at a time, dredge the fish in the flour and shake off the excess, dip in the beaten egg, and finally roll or pat in the breadcrumbs. Refrigerate the fillets for at least 30 minutes to dry the breadcrumb coating.

　　

Step 2

Heat a cast-iron skillet or other heavy pan over medium heat and add the butter. (To quickly clarify butter, melt it in a small saucepan and skim off the milk solids that float to the top; the milk solids will burn at frying temperatures.) When the butter is bubbling, add the fillets and cook until the bottoms are browned and crisp, 3 to 4 minutes. Turn and cook on the other side until nicely browned and crisp. Remove from the pan and drain briefly on a clean dish towel; serve with a variety of fresh pickles.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.