OVEN FRIED FISH AND CHIPS
"I love fish-and-chips, but my waistline does not. This is a lighter version based on a method of cooking fish developed by Evalene Spencer of the U.S. Bureau of Fisheries in 1934, according to the Encyclopedia of Fish Cookery You'll need a good hot oven - the temperature should get up to 500 degrees F."
1 tablespoon vegetable oil
1 tablespoon fine sea salt
3/4 cup milk
Finely sifted Italian flavored bread crumbs
2 teaspoons paprika, divided use
2 pounds haddock fillets, cut into 4 pieces
6 medium russet potatoes, cut lengthwise into eighths and patted dry
1 tablespoon coarse sea salt
FOR SERVING:
Lemon wedges, for serving
Tartar sauce (recipe follows)
Preheat the oven to 500 degrees F. Grease a baking dish with vegetable oil.
In a bowl, stir the fine salt into the milk until dissolved. Place this to the left of your work area. Combine the bread crumbs and 1 teaspoon of the paprika on a plate or in a shallow bowl. Place this to the right of your work area.
Using one hand to dip the fish into the salted milk, and the other hand for the dry ingredients, dip each piece of haddock into the milk, and then roll it gently in the crumbs with your dry hand. Place on a baking dish.
Add the potatoes to the baking dish. Spray everything generously with nonstick spray, Sprinkle the coarse salt and remaining paprika on the potatoes.
Bake for 10 minutes, turning the fish gently after 5 minutes and stirring the potatoes.
Serve hot with lemon wedges and Tartar Sauce (see following recipe) if you like.
TARTAR SAUCE
Makes 1 1/4 cups
"This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott's New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise."
1 cup reduced-fat mayonnaise
1 tablespoon minced onion
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Pinch of Old Bay Seasoning
Salt and pepper, to taste
Combine all the ingredients for the Tartar Sauce in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.
Makes 4 servings
Source: Mystic Seafood by Jean Kerr and Spencer Smith
"I love fish-and-chips, but my waistline does not. This is a lighter version based on a method of cooking fish developed by Evalene Spencer of the U.S. Bureau of Fisheries in 1934, according to the Encyclopedia of Fish Cookery You'll need a good hot oven - the temperature should get up to 500 degrees F."
1 tablespoon vegetable oil
1 tablespoon fine sea salt
3/4 cup milk
Finely sifted Italian flavored bread crumbs
2 teaspoons paprika, divided use
2 pounds haddock fillets, cut into 4 pieces
6 medium russet potatoes, cut lengthwise into eighths and patted dry
1 tablespoon coarse sea salt
FOR SERVING:
Lemon wedges, for serving
Tartar sauce (recipe follows)
Preheat the oven to 500 degrees F. Grease a baking dish with vegetable oil.
In a bowl, stir the fine salt into the milk until dissolved. Place this to the left of your work area. Combine the bread crumbs and 1 teaspoon of the paprika on a plate or in a shallow bowl. Place this to the right of your work area.
Using one hand to dip the fish into the salted milk, and the other hand for the dry ingredients, dip each piece of haddock into the milk, and then roll it gently in the crumbs with your dry hand. Place on a baking dish.
Add the potatoes to the baking dish. Spray everything generously with nonstick spray, Sprinkle the coarse salt and remaining paprika on the potatoes.
Bake for 10 minutes, turning the fish gently after 5 minutes and stirring the potatoes.
Serve hot with lemon wedges and Tartar Sauce (see following recipe) if you like.
TARTAR SAUCE
Makes 1 1/4 cups
"This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott's New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise."
1 cup reduced-fat mayonnaise
1 tablespoon minced onion
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Pinch of Old Bay Seasoning
Salt and pepper, to taste
Combine all the ingredients for the Tartar Sauce in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.
Makes 4 servings
Source: Mystic Seafood by Jean Kerr and Spencer Smith
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