Wednesday, May 18, 2011

salt and vinegar fried fish and chipolte sweet potato "chips"

it was a wonderful day out so i thought I would make fish and chips.. sit out on the back porch and enjoy the amazing weather on sunday.. pete invited jimmy over so it was a nice meal.. I got the idea for this recipe here... and much to my surprise i followed it pretty closely.




oven fried fish

prep time: 15
cooking time: 18 minutes
servings: approx. 4

ingredients:

4 cod filets (pete didn't buy cod he bought whitling fish i had never heard of it but it worked out just fine)
2 eggs whites (whisked)
2 cups crushed salt and vinegar potato chips
pepper
pam

preheat your oven to 425 degrees (f).. line a baking sheet with parchment or foil and lay a wire rack on top, spraying it with pam.. add potato chips to a zip lock back and crush into pieces.. (I think a mini food chopped/processor would have worked better)  season fish with pepper.. dip each fillet into the egg white mixture then dredge through crushed potato chips pressing to make sure the chips stick.. lay on the wire rack and speay each filet with pam.. bake 15-18 minutes until golden brown..

(the beer is woodchuck hard cider - amber.. oh my word is it yumm)


chipolte sweet potato chips

prep time: 15
cooking time: 30 minutes
servings: approx. 4

ingredients:

4 sweet potato, cut into shoe string fries
1/4 of a cup of cooking oil
2 tsp. chipolte powder *more if you like more heat*
2 tsp. smokey paprika

preheat your oven to 400 degrees (f) mix oil and spices in a bowl add cut fries and toss.. spread out on a baking sheet that has been lined with parchment or foil.. make sure none are overlaping.. cook for 15 minutes then take them out and kinda move them around with a spatula.. basically turn them over and cook another 15 mintes or until done..



tarter sauce (adapted from simply recipes recipe found here) jake declared this the best tarter sauce he has ever eaten and ate some all by itself.. gotta love that kid..
prep time: 15

ingredients:
1/2 cup mayonnaise
1/2 cup light sour cream
2 tsp. dijon mustard
2 chopped scallions (white and green part)
1 tbls. chopped chives
juice and zest of 1/2 a lemon
1 tbls. of sweet pickle relish ( i might have used 2 i love relish)
1 tbls. of dill pickle juice (it would have been easier to use dill pickle relish ha)
1/2 tbls. of splenda
several dashes of tobasco

mix all ingredients in a bowl and chill before serving.. any remaining keep in an air tight container in fridge for about a week..


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