Fish and Chips My Way

I do not mean to malign the fish and chips you get in a restaurant. I love those deep fried battered fish and potato meals. However, they aren’t the best for you. This is the way I make fish and chips at home and it is a lot lighter.

I greased a baking sheet with 15 ml (1 tablespoon) of vegetable oil and preheated my oven to 400 F.

I cut two medium potatoes into six wedges each. Then I tossed them with 5 ml (1 teaspoon) Cajun seasoning mix and 15 ml (1 tablespoon) vegetable oil.

I arranged the potatoes on the baking sheet and put them in the oven for 25 minutes.

While the potatoes were cooking, I set up a dredging station. I put 50 ml (1/4 cup) of flour on a plate. I mixed in 1 ml (1/4 teaspoon) each of dried basil, thyme, oregano and pepper.

I put a clean plate next to that.

I put a third plate next to that and put 175 ml (3/4 cup) bread crumbs with that. I mixed that with 50 ml (1/4 cup) Parmesan cheese and 2 ml (1/2 teaspoon) each dried basil, thyme and oregano.

I put a fourth clean plate besides those.

When the potaotes had cooked for 25 minutes, I flipped the potato wedges and put them back in the oven for 20 minutes.

I took a fish piece and rolled them in the flour mixture. Then on the next clean plate, I smeared 10 ml of mayonnaise or Miracle Whip on the fish piece. I rolled the fish piece in the breadcrumb mixture and put it on the clean plate.

I repeated this with the second piece of fish.

I preheated a nonstick electric fry pan to 350 F and melted 10 ml (2 teaspoons) of butter. I put the fish pieces in the butter and cooked for about 4 minutes on ones side. I flipped them and cooked them for 4 minutes on the other side.

How long you cook the fish depends on how thick the pieces are. Mine were about 3/4 inch thick. You want the fish to be firm and to flake easily.

After the potatoes had cooked for 20 minutes on the second side, I took them out of the oven.

We served our fish and chips with a green salad made from fresh greens out of our garden.

The Verdict

This turned out great. The fish had a nice crust with a good herb flavour. The potatoes are crisp on the outside and have a creamy texture. The Cajun seasoning gives them just a bit of bite.

This was a great fish and chips.

The Old Fat Guy

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Fish and Chips My Way

Yield: 2 servings

Ingredients

• 385 grams (2/3 pound) haddock or cod
• 2 medium potatoes
• 30 ml (2 tablespoons) vegetable oil
• 5 ml (1 teaspoon) Cajun seasoning mix
• 50 ml (1/4 cup) flour
• 1 ml (1/4 teaspoon) dried basil
• 1 ml (1/4 teaspoon) dried thyme
• 1 ml (1/4 teaspoon) dried oregano
• 1 ml (1/4 teaspoon) ground pepper
• 10 ml (2 teaspoons) mayonnaise or Miracle Whip Salad Dressing
• 175 ml (3/4 cup) dried breadcrumbs
• 50 ml (1/4 cup) grated Parmesan cheese
• 2 ml (1/2 teaspoon) dried basil
• 2 ml (1/2 teaspoon) dried thyme
• 2 ml (1/2 teaspoon) dried oregano
• 10 ml (2 teaspoons) butter

Instructions

1. Preheat your oven to 400 F
2. Grease a baking sheet with 15 ml (1 tablespoon) vegetable oil
3. Cut the potatoes into six wedges each.
4. Toss the potatoes with 15 ml (1 tablespoon) vegetable oil and the Cajun seasoning mix.
5. Arrange the potatoes on the baking tray and put in the oven for 25 minutes.
6. While the potatoes are cooking, set up a dredging station.
7. Put the flour, and the 1 ml each of basil, thyme, oregano and pepper on a plate and mix them.
8. Put a clean plate next to the first plate.
9. Put a third plate next to the second plate and mix the bread crumbs, Parmesan and 2 ml each of basil, thyme and oregano on the plate and mix them.
10. Put a fourth plate next to the third plate.
11. Roll a piece of fish in the flour and put it on the second plate. Spread mayonnaise on both sides of the fish.
12. Roll the fish in the bread crumb mixture and put on the last clean plate until ready to cook.
13. Repeat with remaining fish.
14. When the potatoes have been in the oven for 25 minutes, flip them and put them back in the oven for 20 minutes.
15. Preheat a nonstick electric fry pan to 350 f or put a nonstick fry pan over medium heat.
16. Melt the butter in the pan.
17. Cook the fish until it has a nice brown crust and is firm an flaky.
18. After the potatoes have been in the oven for 20 minutes, serve them with the fish.

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