Lent is well upon us and I hope I’m not the first one to break the news to you! Lent is a time when girls give up junk food as an excuse for a diet and your parents tell you to be a better person. I’m really challenging myself this year and decided to give up one of the loves of my life…cheese!!! I didn’t think it would be too hard but it is amazing how much cheese is in everything!!! I just found out that Noodles and Co. has a truffle mac n cheese; they are becoming so sophisticated! That will be my first stop after Easter for sure (look for a future blog)! With Lent comes fish Fridays, and fish Fridays make me think of my favorite London meal, fish and chips. With a dish that is such a classic, I decided I could not make something that is a spin off of it but instead the real deal! So cast your lines and catch this recipe because it is affordable and just down right delicious!
- 1 pound of the frozen white fish (I used Pollock)
- Salt and pepper
- ½ cup plus 1 tbs all-purpose flour
- ½ tbs baking powder
- ½ tsp freshly grated lemon zest
- 1/8 tsp cayenne pepper
- ½ cup water
- 1 egg
- Oil for frying (I used canola oil, but vegetable will work fine as well)
Directions for Fish
Defrost fish thoroughly and pat dry if damp. Sprinkle each side with salt. Cut into 2 in by 2 in squares.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 tsp salt, and ½ tsp pepper. Whisk in ½ cup of water and then the egg.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat the oil on medium heat. Test the oil by placing a drop of batter into the oil. When the batter immediately rises to the top it is ready.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces about 3 at a time. Cook the fish for 2 to 3 minuets on each side till lightly browned. Remove to a plate lined with a paper towel. Sprinkle with salt and serve immediately!
Directions for Chips
- 2 large potatoes, unpeeled
- 2 tbs olive oil
- ¾ tsp salt
- 1/3 tsp pepper
- ½ tsp minced fresh garlic
- ½ tsp minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise, and then cut each half in thirds lengthwise. You’ll have about 6 long wedges for each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. Toss all together making sure potatoes are completely covered.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.
Serves 2 (but 3 ate it easily)