Fishing has been tough lately. Not only have I walked away empty handed after my last two halibut trips, but to add insult to injury, these rising gas prices make fishing trips more expensive than ever.
Thankfully my friends over at Local Ocean make cooking halibut at home effortless with their Grilled Fish + Chips with Fries + Fennel Slaw DockBox. No long days on the water, no feeling of defeat when those long days result in nothing but high gas prices, and the opportunity to still be a part of the circle of our Oregon coast local food system.
DockBox is a seafood-focused meal kit that Local Ocean makes right here in Newport, available for local pickup right on the Bayfront or delivery throughout the state. From Fish & Chips to Fishwives Stew, each DockBox contains all the ingredients and instructions needed to recreate their signature recipes from home.
I chose the local pickup option, which is right at the front check-in at Local Ocean Dockside Grill and Fish Market, located at 213 SE Bay Blvd. in Newport. My DockBox came with everything needed to recreate their mouthwatering Grilled Fish + Chips at home, including hand-cut fries and their signature fennel slaw. An entire meal kit in an insulated box equipped with cold packs ready for travel, plus printed recipe cards making recreating this signature dish a breeze.
To place your order for their Grilled Fish + Chips with Fries and Fennel Slaw or any of their other signature dishes, head over to www.localocean.net
DockBox Grilled Fish & Chips
Meal Kit includes:
Fennel Slaw Vegetable Mix
White Balsamic Vinaigrette
Recipe Cooking Instructions:
Cook the fries: Pre-heat oven to 450 degrees. Toss fries in a little cooking oil and spread them out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake for another 10-15 minutes until crispy and golden.
While fries are baking, prep the following:
• Dress fennel slaw with white balsamic vinaigrette. Shake dressing lightly before using. Season to taste with salt and fresh ground pepper.
• Cut lemon into wedges by cutting in half lengthwise, then each half into thirds again lengthwise.
• Season the breading with salt and pepper (alternatively, you can season the fish by itself, or both the fish and the breading).
Bread the fish: prepare a two-step breading station — egg wash, the breading. Working with each portion individually, dip the fish into the egg wash, coating completely (if you are using a shallow container, you may need to turn it over to coat). Drain excess liquid for a moment, then place in the panko breading. Coat thoroughly, pressing extra breadcrumbs in as necessary. Set aside breaded portions.
Heat an electric griddle or large frying pan over medium-high heat. When it is hot, add cooking oil (at the restaurant they use a mix of olive and canola oils and combine it with clarified butter). When oil is hot, not smoking, add breaded fish to the pan. Cook for 2-3 minutes until golden and crispy, then flip, repeating on the other side. Remove from pan and place on paper towels to drain excess oil.
To serve: divide fries, fish, slaw, tarter sauce and lemon. Garnish with fresh chopped parsley. Enjoy!