In honor of the host city, we had a British-inspired meal last night. Originally we planned on deep frying fish and "chips," but we decided to make them a teeny bit healthier and baking the potatoes and pan-frying the fish. They both turned out really great, so well that Ryan claimed it was the best fish he's ever had!
Ingredients for the fish:
2 small cod filets
The whites of 2 eggs
1/4 cup flour
1 cup panko bread crumbs
Salt and pepper
Lemon wedges for serving
Start by wisking the egg whites until they have soft peaks. Next, set up a dredging station, with the flour (seasoned with salt and pepper) on one plate, the egg whites in a bowl, and the panko on an additional plate. Dredge the fish filets in the flour mixture, then the egg whites, and then the panko. Let sit in the fridge for at least an hour before cooking. When you're ready to go, heat vegetable oil in a frying pan (just enough the coat the bottom of the pan). Fry on eat side on medium heat, until golden brown on all sides. Serve with lemon.
 |
| Whipped egg whites |
 |
| Fish, ready for cooking |
 |
| Fish, after cooking |
 |
| Chase version of fish & chips |
Ingredients for potatoes:
4-5 small/medium Yukon gold potatoes
Olive Oil
Salt & Pepper
 |
| Finished potatoes |
 |
| Potatoes before baking |
Pre-heat oven to 400. Clean potatoes and then cut into 1/2 inch pieces. Toss in a bowl with oil, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 15 minutes. Then broil for another 5-10 until crispy. Put back in bowl and add more oil or seasoning if needed.
No comments:
Post a Comment