I was inspired to make this after flipping through my Bon Appetit magazine. It seemed simple, yet delicious and that’s exactly what it was! If you haven’t yet discovered fennel I really encourage you to give it a try. It is certainly an odd looking vegetable, but once you start working with it, it is pretty straight forward.
For this recipe you need both the fronds (the leafy parts on the top) and parts of the bulb (the white part).
Anyway, I made the sauce a few nights in advance and it held up just fine in the fridge.
Place the chopped fennel fronds and bulb in a bowl with some salt and let them sit for 10 minutes. After 10 minutes, add Greek yogurt, mint, olive oil, vinegar and salt and pepper. The recipe called for white balsamic vinegar, but I only had the traditional dark vinegar. Still looks good doesn’t it?!
For the fish, you are going to make a simple breading using egg whites and panko bread crumbs. Panko are Asian bread crumbs and create a great flaky texture that you’ll love.
This recipe called for tilapia so that’s what we got.
Heat olive oil in a saute pan and get to fryin’!
The hard part is being patient and letting the fish get a nice golden brown coating.
Once the fish is fried, serve it with the yogurt sauce.
The crispy warm fish was accented by the cool yogurt sauce quite well. This was a nice combination of flavors and textures. It took very little time to prepare and you can make the yogurt sauce in advance. Yum!