Thursday, September 14, 2006

Fish and Chips

On my culinary endeavors, I recently explored Fish and Chips. WOW, it was good so I thought I'd share the recipe.

1 lb cod fillets
flour
egg
milk
butter
1 cup cornflakes
paprika
red pepper flakes


potatoes
salt
pepper
extra virgin olive oil

Preheat Oven to 400-425.
Where I come from, we get the potatoes from "the County", but you can use which ever potatoes you like. Cut up the desired amount into wedges. Salt, pepper and "EVOO" them. Set them on a baking sheet flat. Once the oven is preheated, pop them in for half an hour.

In a bowl, mix one egg with a little bit of milk (2 to 3 tablespoons). Set aside. Pour some flour on a plate. In another bowl, mix 1 cup of cornflakes, 2-3 tablespoons of melted butter, some paprika and some red pepper flakes (amount depends on what you like). Set the bowl aside. Line up the flour, egg mixture and cornflake bowls in that order. Cut the fillets into strips. The size depends on what you'd like them to look like. Use one hand to coat them in flour then drop them in the egg mixture. With the other hand, remove the fish from the egg then dip and cover the strips in cornflakes (it makes a mess if you don't watch your hands). Place the strips on a baking sheet.

Once the potatoes have cooked for a half hour, add the fish to the oven for 15 minutes. Both should be slightly crispy when removed. Serve warm with tartar sauce, mustard, ketchup, ranch, or whatever dipping sauce you prefer.

4 comments:

Chris said...

Ok but for those of us who don't know:

Salt, pepper and "EVOO" them

What the heck is EVOO?

cupcake said...

Extra Virgin Olive Oil. It's Rachael Ray's catch phrase. Don't you watch the food network? Geez. What are you guys doing without me around to give you a clue? :)

Erin said...

I can stick up for her on this one...very yummy!!

cupcake said...

We should have a dinner party. An excuse for me to go to Downeast Beverage.