FISH AND CHIPS
It does not get much more British than Fish & Chips - this recipe is a lightened up version but still packs all the flavour
Provided by Deantini
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.
- In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix.
- Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes.
- Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper.
- Press fish into flour mixture, turning to coat; shake off excess.
- In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes.
- Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.
Nutrition Facts : Calories 463.5, Fat 16.8, SaturatedFat 3.1, Cholesterol 87.5, Sodium 462.1, Carbohydrate 48.2, Fiber 5.9, Sugar 2.2, Protein 30.1
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