Fun fact: a bottle of Andre knocked a majority of my front tooth out on New Years 2013. It was a good look for me.
|I wasn't kidding. But I like to think I rocked it.|
I know what you're thinking, that sounds like a lot of work. But I swear it's not. And you will seriously reap the rewards afterwards.
Tommy and I went to the mercado central to buy fresh cod for the recipe, and this is the type of fish I would recommend
using. Tilapia fillets might work if that's all you have on hand but I wouldn't bank on it. And besides, grocery stores are open in the States on Sundays so you really have no excuse.
I served the fish with an old recipe I had for wedge oven fries that I think was my mom's but I don't really remember. These oven fries are one of Tommy's favorite things but to be fair he loves the lowly potato in all its forms. They're salty and a little spicy and deliciously crunchy. Plus you really can just leave them and forget them, except to flip halfway through baking. Start to finish I would say that this dinner is only about 15 minutes of prep and 15 minutes of active cooking for the fish (20 minutes of baking for the fries). That seems reasonable, doesn't it? Tartar sauce and malt vinegar not optional. If you put ketchup on your fish and chips then honestly don't speak to me ever again.
|Skinning fish like it's my job. Whammy!|
For the Oven-Fried Potatoes:
3-4 large russet potatoes, scrubbed and quartered
1/4 c. olive oil
1/4 tsp. spicy paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
Freshly ground black pepper and kosher salt to taste
For the Fish:
4 6-oz. fillets, cut in half
1/3 c. cornmeal
1/3 c. all-purpose flour
2 egg whites
2 tbs. cold water
1 tsp. freshly ground black pepper
Kosher salt, to taste
1 1/2 c. vegetable oil for frying (or as needed)
To make the potatoes:
1. Preheat the oven to 350F. Arrange the potato wedges on a well-oiled or foil-lined baking sheet.
2. Coat the potatoes in the olive oil, shaking as needed to distribute the oil evenly. Sprinkle the paprika, garlic powder, onion powder, salt and pepper over the tops of the potatoes. Shake again to distribute the spices.
To make the fish:
1. On two separate soup plates, combine the egg white and water and whisk the dry ingredients except salt.
2. Pat the fish fillets dry, and dip first into the egg white and then into the cornmeal mix, making sure to coat well.
Shake off any excess cornmeal and set aside on a plate. Repeat with all the pieces of the fish. Do not stack.
3. Heat the oil in a large, heavy bottomed frying pan with high sides until not quite smoking. Add the fish in batches, making sure they don't touch each other. Cook fish for about 3 to 5 minutes on each side or until golden brown. Remove from oil and drain on paper towels. Season with salt to taste.