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Gallery Fish and Chips Credit: Charles Schiller Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Fish and Chips Credit: Charles Schiller
Recipe Summary Servings: 4
Gallery
Fish and Chips Credit: Charles Schiller
Fish and Chips
Credit: Charles Schiller
Fish and Chips
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
2 large russet potatoes (about 1 pound), scrubbed Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed
2 tablespoons extra-virgin olive oil 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper
1/3 cup low-fat buttermilk 1/3 cup yellow cornmeal 1/4 teaspoon paprika
Lemon wedges Malt vinegar
Directions
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.
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All Reviews for Fish and Chips
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All Reviews for Fish and Chips
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
