Fish & Chips – Revisited

Fish & Chips
Fish & Chips

Good morning! My husband and I are on vacation in London & Paris! In honor of the fabulous food we’re enjoying while on vacation I’m revisiting the Fish & Chips post from when Heidi and I began our blog back in March of this year. Fish & Chips is the quintessential English meal which is hearty and delicious!   

Fish & ‘Chips’
2 large Idaho potatoes
extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon rosemary
3 long & thick fresh cod fillets
1 cup flour
1 tablespoon baking powder
lemon zest (1 large lemon)
2 eggs
canola oil
salt & pepper

Preheat oven to 400 °F. Scrub the potatoes clean; slice in half lengthwise, then into three or four wedges depending on the size of the potato. Toss into a bowl. Pour in about 2 tablespoons olive oil and sprinkle with cumin, paprika, rosemary, 1 teaspoon salt and a few dashes of fresh ground pepper. Spray a baking dish with cooking spray and line the potatoes in the dish. Bake in the oven for 40 minutes or until potatoes are tender (alternately potatoes can be pre-cooked in the microwave for 2 minutes and then placed in the preheated oven to finish cooking while the fish is cooking)

Slice the cod lengthwise in half; then cut each half into three portions. Season with salt & pepper and set aside. In a large bowl, combine the flour, baking powder, lemon zest, 1 teaspoon salt and 1/2 tsp fresh ground pepper. Whisk in a cup of water along with the two eggs. Heat canola oil in a large skillet on medium-high heat (the oil is ready when a drop of the batter placed in the oil bubbles). Have a splatter screen handy! Using tongs, dip each fish piece in the batter, allow excess batter to drip back into bowl, then place battered fish gently in the hot oil; don’t overcrowd the fish. Lower the heat to medium, medium-low and allow to cook 2-4 minutes on each side until nicely browned and cooked through. Remove the pieces to a plate that’s been lined with a paper towel and continue cooking the remaining pieces. Remove the baked potato wedges from the oven and serve with tartar sauce (see mine below)

Tartar Sauce
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon sweet relish

This recipe is adapted from Parker’s Fish & Chips, a recipe in a cookbook called ‘Ina Garten Barefoot Contessa Family Style’



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