Airbnb’s global search for 100 home cooks aimed to unlock the hidden culinary traditions of families around the world and enable a new way to understand culture through food. Nominees were asked to submit essays about their culture and recipes they wished to perfect alongside chef David Chang, his mom, and experts, to culminate into a first-of-its-kind cookbook. I’m not sure how I won! But even though this incredible experience was cancelled due to COVID-19, I continue to be inspired. Here is one of the recipes I submitted:

Recipes handed down by family are not always written down, but learned by watching, made by ‘feel’ and with what ingredients are available. Growing up on the Canadian prairie (respectfully acknowledging this is Treaty 6 territory and the traditional homeland of the Métis) I enjoyed this dish made with fresh walleye/pickerel we caught from the northern lakes, filleted by grandpa. It was accompanied by steamed baby potatoes and tender cucumber & dill salad from our garden- floating in cool creme fraiche straight from our dairy farm. As a West Coaster now, I improvise to use what is local and seasonal here:

INGREDIENTS
Snapper/Rockfish fillet for each person (caught that day if possible)
salted flour for dredging (I add a little Old Bay spice)
stirred egg for dipping
equal parts panko and crushed saltines for coating (I like a little grated parmigiano too)
butter and a drop of avocado oil for cooking

METHOD
Wash and pat dry the fillet(s). Dredge in flour mixture, dip in the egg, coat with mixture. You can make ahead and store in the fridge for the day, or make a bunch and freeze them for later. Heat up your cast iron, liberally melt some butter over medium heat. Not too hot, you want to slowly brown this for a crispy coating without overcooking. Light white fish is delicate and cooks quickly. I’d guess around 3 minutes or so each side. Test with your fork, it should flake nicely.

SERVE WITH
Lemon wedges or vinegar or tartar or eat as is
Potatoes (garlic mash out of season, steamed babies with butter in season)
Sautéed or steamed veggie in season (try watercress, fiddleheads, asparagus, baby carrots, or cucumber salad)

WINE UNDER $20
I love a New Zealand Sauvignon Blanc with this, try Seven Terraces. As I am learning, there are no rules… so just pick a wine you like and go for it. A nice Prosecco would make it feel celebratory, a very chilled Portuguese vinho verde is nice on a hot day. Or go wild and chill a light pinot noir or gamay for fun.