Recipe: Thai Crappie makes a dynamic and memorable Asian-inspired summer meal

RECIPE & PHOTO BY CAMERON TAIT

There is something about Thai cuisine’s elements of sweet, sour, salty and spicy that makes your palate come alive. That’s certainly the case with this light and refreshing fruit and vegetable salad, which brings every flavour together perfectly. Now add in freshly caught crappie, and you have a delicious, healthy and vibrant meal for a hot summer’s day. Serves 4

THAI SALAD

• ½ each red and orange peppers, thinly sliced
• ½ English cucumber, julienned
• 1 mango, thinly sliced
• Juice of ½ lime
• 1 fresh Thai pepper, finely chopped (use ½ for less heat)
• 2 tbsp each mint and basil, rough chopped
• 1 tbsp flat leaf parsley, rough chopped
• 1 tbsp sesame seed oil
• Kosher salt, to taste

 

• 8 crappie fillets
• Kosher salt and pepper, to taste
• ½ cup flour
• Egg wash (2 beaten eggs, 3 tbsp water)
• 1 cup panko breadcrumbs
• 1 litre canola oil
• Kosher salt, to taste
• 4 lime wedges

1. Place all salad ingredients in a salad bowl and combine, then set aside in fridge.
2. Season fillets with salt and pepper, then lightly coat with flour, followed by egg wash then panko. Set aside.
3. In a wide pan or tabletop deep fryer, heat oil to 365°F (use a thermometer for safety). Fry fillets to a light golden brown on both sides (takes roughly 90 seconds), then remove from pan and season with salt.
4. Place fillets on individual plates, toss salad to merge flavours, then portion out on top of fillets. Garnish with lime wedges and serve immediately.

FOR THE GLASS

Lakeside Kolsch derives its name from one of Kenora, Ontario’s first neighbourhoods on Lake of the Woods. Brewed using old-world techniques, the result is a crisp, clean ale characteristic of a lager. Delicate and subtle, with hints of malt and fruit, it makes a perfect summer partner for this Thai dish.