If you hadn’t noticed by the filet-o-fish being back on the menu at every local chain, it’s Lent. Now, I’m not Catholic (so not Catholic that my Catholic grandmother threw ‘holy water’ at my infant self calling my a ‘Pegan baby’. That’s right, I’ve been trouble since before I could talk. Whether that story is true or false I’ll never know, but my father was not Catholic and my mother from a very strict Catholic family so I can see it causing some problems).
Even though I’m not Catholic, I know a lot of people use the season of Lent as a chance to purge, cleanse and try to make better choices for themselves. As for me, if you looked around my kitchen lately, you’d think I am making it a point to splurge on sugar and spice. So here’s my attempt to make nice, eat well, and be healthy – my fish and chips.
Fried fish with Roasted Rosemary Potatoes
a la me
- 1 16oz package cod (mine was from Trader Joe’s, already sliced and diced).
- 3 cups flour, divided
- 2 eggs
- 1 bottle dark lager
- Oil, for frying
- Lemon and salt for serving
Heat oil in a large heavy pot or frying pan. Set up your dredging station. Place 1 cup of flour in one shallow bowl, lightly beat eggs and place in another shallow bowl. In a third large bowl, combine 2 cups flour, salt, pepper and beer, stirring to a consistency a bit thinner than a pancake batter. Place a wire rack with paper towels and set aside.
Working in small patches, dredge cod in flour, shake off excess flour. Dip in the egg and toss in the batter. Carefully place the batter dredged fish in the oil and fry for 4 to 6 minutes until golden brown. Lay on paper towels over the wire rack to cool and sprinkle with salt.
Serve with lemon slices.
Roasted Rosemary Potatoes
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
I would also like to say that I loved the filet-o-fish commercial with the signing fish last year (or whenever it was).