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Fish and Chips

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{   Fish and Chips  }
The first time that I ever had fish and chip was during my trip to London when I was in high school. We had just walked through the The Tower of London and I was content with my new BeefEater TeddyBear, when someone pointed out a stand selling Fish and Chips. This was certainly back in my days of not being a fan of fish and Fish and Chips didn’t sounds very appealing to me. But I wanted to beable to say that I, did in fact, have Fish and Chip while I was in London. I wish I could tell you how much I enjoyed them, and how wonderful they were….but I can’t. Because I don’t remember them haha. I remember the before, and I remember buying them. But, I wasn’t a foodie back then so remembering something about food was rare and didn’t happen for this meal. Such a Shame.  
That being one of the reasons that I wanted to try to make these, I wanted to know what I was missing!
I hope that I did the Fish and Chips in London justice with these. I loved them. I’ve only recently, like within the last 3 years, started to eat fish. So far, I’ve only had Salmon, Tilapia and now Cod. Speaking of Cod, it always makes me think of Peter Pan. When Peter Pan calls Hook a CodFish..Do you remember that?..No?.. ok. sorry.. nevermind. That’s just my brain going off into Never Never Land….. 

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Fish and Chips
by Angie Barrett April-6-2012
www.bigbearswife.com
Ingredients
  • 1/2 pound fresh cob (I used 2 fillets)
  • olive oil
  • 2 tablespoons flour
  • 2 tablespoons cornmeal
  • 1/2 tablespoon ground mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • For Chips/Potato Wedges:
  • 4 russet potatoes
  • Salt and Pepper
  • olive oil
  • 1/2 tablespoon paprika
  • 1 tablespoon rosemary
  • 1 teaspoon granulated garlic
  • **Parsley for garnish
Instructions
Preheat oven to 450F.

Slice potatoes in half lengthwise and then again slice them across. Slice each half into wedges. I got 16 chips/wedges from each potato.
 Coat with olive oil. Sprinkle with salt, pepper, rosemary and garlic. Toss to coat.
 Bake 20 minutes and then flip. Bake for 20 more minutes or until tender. Remove from oven and let cool. 
 To make the fish, combine four, cornmeal, ground mustard, salt and pepper into a bowl. Cut fish into pieces. I cut each fish fillet into 4 pieces, but you could leave them whole or cut them in half. However you’d like to do it.
 Toss the fish into the flour and cornmeal mixture. Toss to coat. 
 Heat 5-6 tablespoons of olive oil over medium high heat. Once oil is hot, add fish. 
Cook for 3-4 minutes and flip. Cook for 3-4 minutes until done.

Details

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 2

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