LIGHTER FISH AND CHIPS
Yield serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F, with racks in the upper and lower thirds of oven. Cut the potatoes lengthwise into 1/4-inch-thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on the lower rack until golden and crisp, about 30 minutes.
- Meanwhile, place the fish fillets in a large bowl. Add the buttermilk, and gently turn the fish to coat. In another shallow bowl, combine the cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add the fillets to the cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with the remaining fillets.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add the remaining tablespoon of oil; swirl to coat. Add the fillets, being careful not to overcrowd them. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place the skillet in the top third of the oven, and cook until the fish is still firm but beginning to flake when pressed in the center, about 8 minutes. To serve, divide fish and potatoes among plates; offer lemon wedges and malt vinegar on the side.
- (Per serving)
- Calories: 366
- Fat: 11g
- Cholesterol: 72mg
- Carbohydrate: 30g
- Sodium: 506mg
- Protein: 36g
- Fiber: 2g
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