Title: FISH 'N CHIPS 'N PEAS
Categories: Fish, Low-cal
Yield: 1 servings
2 tb Olive oil;xtra light with
-a dsh of sesame oil
2 Potatoes;russet, large
-each sliced lengthwise into
-9 even "sticks"
1/2 ts -salt, freshly ground
------------------------------------FISH------------------------------------
1/2 c Cornmeal
1/2 c Bread crumbs
1/2 ts Cayenne pepper
1/2 ts -salt, freshly ground
1 tb Parsley; fresh
-finely chopped
1/2 c Milk, 2%
1/4 c Flour,all purpose;sifted
1 tb Olive oil;extra light with a
-dash of sesame oil
4 Cod fillets;4 oz each with
-skin removed
------------------------------------PEAS------------------------------------
1/4 c -Water
2 c Peas,frozen
1/8 ts -salt, freshly ground
1 Mint sprig
1 ts Sugar
----------------------------------GARNISH----------------------------------
4 Watercress sprays;washed &
-dried well
1 Lemon;cut in wedges
TIME ESTIMATE: Hands on, 45 minutes
COST ESTIMATE: Low
Without a doubt, this is England's most famous dish. Always deep fried,
the fish is mostly cod, and the batter made with eggs, milk and
flour.Liberally salted, the fish and chips are traditionally doused with
malt vinegar and wrapped in newspaper, so that everything goes limp. My
recipe is designed not to flaunt tradition, but to make the taste
available to those who count fat grams for good reason. My method delivers
this "grease heaven" for a mere 13 grams of fat per serving...or 23
percents calories from fat. The peas are definitely not "classic" -t hey
simply don't behave well in a newspaper...but then who does?
Helpful Hints
BIG CHIPS. The bigger the better! We experimented for some time with the
idea that the larger the french fry the lower its fat content would be.
It's simply a matter of exposed surface area. By cutting a large russet
potato lengthwise into three slices both ways, you'll get nine potato
sticks between 1/2" and 3/4". When they are cooked, you'll experience a
completely new and fabulous taste - potato, almost free of grease.
DIRECTIONS:
THE CHIPS: Preheat the oven to 500F. In a large frying pan, heat the oil
and fry the potato sticks until brown on all sides - about 13 minutes.
Transfer the potatoes to a roaster pan and bake for 10 minutes. Remove
from oven and sprinkle with the salt.
THE FISH: In a small bowl, combine the cornmeal, bread crumbs, cayenne,
salt, parsley and dill. Spread the mixture out on a large plate. Pour the
milk, flour and oil out, each onto its own large plate. Set all 4 plates
side by side.
Dip the fillets first into the milk and then into the flour, turning
until completely covered. Next dip the fish back into the milk, then into
the bread crumb mixture and through the oil. Place the breaded cod on a
baking sheet and bake for 8 minutes (you can time the fish to cook for the
last 8 minutes with the chips.)
THE PEAS: In a medium saucepan, bring the water to a boil and simmer the
peas, salt, mint and sugar until the peas are tender - about 3 minutes.
TO SERVE: Divide the fish and chips among 4 dinner plates. I serve this
classic with a "handy" wedge of lemon (easy to squeeze), peas and
watercress. It's the combination of golden browns and vivid greens and
lemon yellow that makes such a great picture.
