Pan Fried Fish Sandwich + Aioli

A few weeks ago I had one of the best fish sandwiches of my life.  Craving it a few nights later, David helped design this delicious fish sandwich meal that nearly matched the original.  Clearly it is a requirement to serve fish with potato crisps and I highly recommend that you do!  This dinner is easy for a weeknight and would be a hit if made for friends.  Extra napkins are a plus!

Ingredients for 4 sandwiches

1 egg white
1/2 cup beer (lighter is better)
2 cups panko bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup fresh parsley leaves chopped
2 lbs white cod fillets
4 ciabatta buns

1 cup mayonnaise
3-4 pickes finely chopped
1 lemon squeezed

1. Combine mayo, chopped pickles and lemon juice and mix well.  Set in fridge until ready to eat dinner.
2. Combine egg and white and light beer, beat until mostly combined.  Place in a shallow bowl.
3. Combine panko bread crumbs, salt, peppers and parsley and mix well.  Place in a shallow bowl or on a plate.
4. Heat deep pan on medium high. Add vegetable or olive oil about 1/2 in deep in the pan.
5. Cut fillets to size with the ciabatta bun since you will be making a sandwich.
6. When ready to eat, dip fish in egg/beer mixture and then dredge through panko mixture.  Pat the breadcrumbs around the fish to cover the entire fillet.
7. Add the fish to the hot oil and let cook until browned on each side, about 3-4 minutes.
8. Repeat with other fillets.  Transfer to a plate in a warmed oven until ready.
9. Toast the ciabatta rolls, top with fish fillet and then aioli sauce.  Serve immediately.

Spinach Curry Risotto

All of the credit for this goes to my genius husband who decided that risotto needed it's place at the table without just being an afterthough for leftovers.  The best part about this dish is that it is hearty and warm (for winter) but still has the promise of spring with the chopped basil and spinach.  A splash of coconut milk would make it nice and creamy, but it is not a requirement.

Ingredients (serves 2 people)
1 small onion chopped
1 clove garlic minced
1 cup arborio rice
2 cups chicken stock
2 teaspoons curry paste (green curry is preferable)
2 cups spinach
4-5 basil leaves thinly sliced

1. Heat a large soup pot over medium high heat, add a few swirls of olive oil and bring to heat.  Also start heating chicken stock in a separate pot on the stove.
2. Add chopped onion and minced garlic and stir to coat.  Allow the onions to cook until soft, about 6 minutes.
3. Add arborio rice to onion mixture and coat with oil.  Let the rice "brown" slightly for 1 minute.
4. Add a ladle of chicken stock to the rice mixture and stir.  Add more liquid when it starts to be absorbed by the rice.  This happens about every 5 minutes or so.
5. When rice has been cooking for about 20-25 minutes and will not accept any more liquid.  Add curry paste and a pinch of salt.  Stir in to the rice, adding a bit of extra chicken stock if necessary.
6. Remove from the heat, stir in spinach and let cook down for a minute or two.
7. Serve in bowl and top with slivered basil leaves.