I am not too sure what style these Fish 'N' Chips are to be honest, but they were very tasty! After getting our carpet installed it was a long day and we didn't really have much energy to go out and pick up groceries. Ok, have to put something together on the fly. Steve just came home from a bike ride so I figured he would want something carb-y and salty.
Fish
Sole fillets
1/2 cup milk
1/2 cup crushed cornflakes
1/2 cup flour
2 tbsp lemon pepper seasoning
1/2 tsp salt
1/4 cup oil (I used vegetable)
In a pie plate or something similar soak your sole fillets in the 1/2 cup milk. I left mine for about a half hour. There is something about the milk that takes away the 'fishiness'. In the meantime you can make your crust by combining the cornflakes, flour, lemon pepper, and salt on a plate. Just use a fork or your fingers to blend it all together. Heat the oil on medium high, and get it nice and hot. Coat the fish in the crust mixture, both sides. Fry the fish on each side about 2 minutes or until it's done. The outside should be golden brown and the inside flaky. Remove to a paper lined plate and dab the excess oil.
Chips
2 Potatoes (I used Yukon Gold, they're my fave)
1/4 tsp cayenne
1/2 tsp salt
Slice the potatoes very thin and lay out on a parchment lined baking sheet. Sprinkle with the spices and flip over and sprinkle again. Bake at 375F for about 15 minutes flipping halfway. You may have to lengthen or shorten the baking time depending on how thick you cut the potatoes. That's ok because it's easy to tell when they're done.
Tartar Sauce
1/4 cup mayonnaise
3 tbsp sweet relish
2 tbsp really finely diced red onion
zest of 1/2 lemon
juice of 1/2 lemon
1 tsp chopped fresh dill
salt and pepper to taste
Pretty simple; mix it all together, and enjoy! You may want to adjust your relish:mayonnaise ratio if you prefer a tangier sauce or a milder sauce.
It's not necessarily a healthy meal, but it tasted good and that's what really matters. Life is short.
No comments:
Post a Comment