Fish and Chips

Photo by Martha Stewart

I really enjoy making fish and chips on the weekends in the fall. I’ve tried making the low fat version but nothing can substitute for a good crunchy fried fish so you might want to make this your weekend treat.

This recipe is from Martha Stewart and I used the cod fillets and it was delicious.
Bon Appetit!

Serves 4


• 2 large russet potatoes (about 1 pound), scrubbed

• Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed

• FOR THE SEASONING

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoon coarse salt

• 1/2 teaspoon freshly ground pepper

• FOR THE COATING

• 1/3 cup low-fat buttermilk

• 1/3 cup yellow cornmeal

• 1/4 teaspoon paprika

• FOR THE GARNISH

• Lemon wedges

• Malt vinegar

Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.

Cut 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 lower rack until golden and crisp, about 30 minutes.

Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.

Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.