Patsy's Italian Family Cookbook (20 page)

SAUCE

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 garlic clove, minced

¾ cup extra-virgin olive oil

Salt and freshly ground black pepper

2 whole branzino, about 1½ pounds each, scaled, cleaned, rinsed, and patted dry

6 tablespoons fresh lemon juice

¼ cup olive oil

5 garlic cloves, thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1.
Preheat the oven to 450°F. Lightly oil a large flameproof baking dish.

2.
To make the sauce: Whisk the lemon juice, mustard, and garlic together in a small bowl. Gradually whisk in the oil. Season to taste with salt and pepper.

3.
Arrange the fishes side by side in the baking dish. Whisk ½ cup water with the lemon juice, oil, garlic, and parsley. Season to taste with salt and pepper. Pour the lemon mixture over the fish. Cover the baking dish with aluminum foil.

4.
Bake until the fish is opaque when flaked with the tip of a knife in the thickest part, 35 to 40 minutes. Remove the baking dish with the fish from the oven.

5.
Position the broiler rack about 6 inches from the heat source and preheat the broiler on high. Broil the fish until the fish skin blisters and begins to brown, about 2 minutes.

6.
Using a large, wide spatula, carefully transfer one fish to a carving board. Using a knife, cut off the head and tail. Slide the tip of a soup spoon underneath the skin to loosen it. Using the spoon and a fork, lift
off and discard the skin. Now run the spoon along the spine bone to loosen the flesh. Use the spoon and fork to lift off the top fillet from the fish frame and transfer it to a dinner plate. Lift off and discard the fish frame. Loosen the bottom fillet from the skin, and use the spoon and fork to transfer it to the plate. Moisten the fillets with a spoonful of the cooking juices. Repeat with the second fish. Serve immediately with the sauce passed on the side.

Since I have a picture of my mom eating at Patsy’s when she was pregnant with me, I can honestly say that I’ve been going to Patsy’s since BEFORE I was born. It’s been a great part of my life ever since.

—George Clooney

Fried Cod Fritters

MAKES 6 SERVINGS

Just about everyone loves to indulge in golden brown fritters, hot from the oil. These are usually made from baccalà (salt cod), but a long time ago, Patsy started making his with the trimmings from fresh cod. I actually prefer them this way, and if no one is looking, I’ll have mine with tartar sauce, which is not very Italian, but very good.

2½ pounds skinless cod fillets

BATTER

3 cups all-purpose flour

3 cups water

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon ground turmeric

½ teaspoon baking powder

Olive oil, for deep-frying

Lemon wedges, for serving

1.
Pour enough lightly salted water into a large skillet to come halfway up the sides and bring to a boil over high heat. Add the cod and reduce the heat to medium-low. Simmer until the fish looks opaque when flaked with a fork, about 5 minutes. Drain the fish and let cool. Flake the fish into large bite-size pieces with a fork. (The cod can be covered and refrigerated for 8 hours.)

2.
Line a baking sheet with paper towels. Whisk the flour, 3 cups water, salt, pepper, turmeric, and baking powder together in a large bowl.

3.
Preheat the oven to 200°F. Pour enough oil to come halfway up the sides of a large deep skillet and heat the oil until it is shimmering but not smoking, or reads 350°F on a deep-frying thermometer. Working in batches, without crowding, dip the fish chunks in the batter, let the excess batter drain back into the bowl, and transfer to the hot oil. Fry, turning once, until the fritters are golden brown, 3 minutes. Using a slotted spoon, transfer them to the paper towels–lined baking sheet and keep warm in the oven while frying the remaining fritters. Serve hot with the lemon wedges.

Flounder Milanese

MAKES 4 SERVINGS

This is a sure-fire way to get kids to eat their fish. I know a lot of grown-ups that love fish cooked this way, too. Milanese is synonymous with crumb-coated food fried until crisp and golden. It is especially good with flounder because the coating protects the fragile flesh.

½ cup all-purpose flour

3 large eggs

1 cup
Seasoned Bread Crumbs

4 skinless flounder fillets, 6 to 8 ounces each

1 cup olive oil

Salt and freshly ground black pepper

Lemon wedges, for serving

1.
Spread the flour on a plate. Beat the eggs in a shallow bowl. Spread the bread crumbs in another shallow bowl. Coat each fillet in the flour and shake off the excess. Dip in the eggs, then coat with the bread crumbs, patting the crumbs to help them adhere. Transfer to a large plate and refrigerate for 15 minutes.

2.
Line a baking sheet with paper towels. Heat the oil in a large deep skillet over medium-high heat until the oil is shimmering but not smoking. Add the fillets and fry, turning once, until golden brown, about 4 minutes. Using a slotted spoon, transfer to the paper towel–lined baking sheet to drain. Season to taste with salt and pepper. Transfer the fillets to a platter and serve hot, with the lemon wedges.

“Frank Sinatra introduced me to the legendary Patsy’s and I have been a fan ever since. As Sinatra used to say, ‘This food is cuckoo good, Q!’”

—Quincy Jones

Pan-Seared Halibut with Mustard-Caper Sauce

MAKES 4 SERVINGS

Halibut is firm and meaty, and this mustard sauce works as a good counterpoint. Let the pan get good and hot before adding the fish, because you want it to have a nice caramelized crust for extra flavor.