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Seafood
Fish & Chips
Fries
1 tablespoon olive oil
2 large russet potatoes
Kosher salt, sprinkle
Batter
1 cup flour
1/2 cup finely chopped corn flakes or
bread crumbs
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash old bay seasoning
1/2 bottle brown beer, cold (you may
Substitute preferred beer variety)
1 1/2 pounds firm-fleshed white fish
(tilapia, pollock, cod), cut into
1-ounce strips
Slice potatoes with skin on to prepare
thin fries about 1/2-inch thick. Toss with
oil and sprinkle kosher salt on fries.
Place on 3-inch rack and cook for 4
minutes at 400 degrees per side. While
fries are cooking, prepare fish. In a bowl,
whisk together flour, baking powder,
corn flakes, salt, cayenne pepper, and
old bay seasoning. Whisk in beer until
the batter is completely smooth and free
from lumps. Refrigerate for 15 minutes.
Note: The batter can be made up to 1
hour ahead of time. Dredge fish in batter
and shake off excess. Remove fries
(keep warm with foil) and place fish on
3-inch rack, cooking at 400 degrees for
8-9 minutes per side. When fish is done
cooking, place fries on top of it and cook
for 2 more minutes at 400 degrees to
give fries a good zap. Serve with
malt vinegar.
(2 servings)
Tip: If batter or fish are extra thick, you
may have to cook longer in 2 minute
increments.
70 Complete Cookbook
Lemon Salmon with Mango Salsa
4-6 ounce salmon fillets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon Dijon mustard
1/2 teaspoon black pepper
In small bowl, whisk together lemon
juice, olive oil, lemon zest, mustard and
pepper. Place fish in baking dish and
pour marinade over fish. Marinate and
refrigerate for 20 minutes. While fish is
marinating, prepare salsa.
Mango Salsa
1 ripe and peeled mango, diced
2 green onions, finely chopped
1/4 cup red bell pepper, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
Place salmon on 3-inch rack and cook
at 375 degrees for 3-4 minutes per side
for thawed. Frozen is 4-6 minutes per
side for medium rare. For well done,
add 2 minutes. Place mango salsa over
salmon and enjoy.
(4 servings)
Shellfish Medley
4 littleneck clams
4 large shrimp
4 mussels
2 squid, cleaned and cut into 1-inch rings
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup clam juice
1 tablespoon hot sauce
Dash of minced parsley
Scrub clams and mussels. Mix
everything in pie plate and place on
3-inch rack. Cook at 400 degrees for 10
minutes or until clams and mussels are
opened.
(2 servings)
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