HEALTHLY FISH AND CHIPS ENJOY DAN:

OVEN BAKED FISH AND CHIPS WITH VINEGAR MAYONNAISE by CHEF DAN:

Serves 4

INGREDIENTS:

For the malt vinegar mayonnaise:

1 egg yolk

2 tablespoon malt vinegar

1/2-cup grape-seed oil

Kosher salt and freshly ground black pepper

 

FOR THE CHIPS:

3 russet potatoes

2 tablespoons olive oil

Pinch of cayenne pepper

Kosher salt

 

FOR THE FISH:

Cooking spray

1- Cup Panko

1-cup cornmeal

1-teaspoon smoky paprika

2 tablespoon all-purpose flour

3 egg whites

1-1/2-pounds boneless haddock, cod, or Pollock cut into 2-4-inch pieces

Kosher salt and freshly ground black pepper

 

PREPARATION FOR MALT VINEGAR MAYONNAISE:

1.   Whisk yolk and 1 tablespoons vinegar, in a bowl, whisking constantly.

2.   Slowly drizzle in oil a little at a time, until thickened and smooth.

3.   Add remaining vinegar and season with salt and pepper.

 

CHIP DIRECTIONS:   (pre-heat oven to 450 degrees)

1.   Place a baking sheet in pre-heated oven.

2.   Cut potatoes into 1/4-inch thick sticks.

3.   In a bowl, toss with olive oil and cayenne.

4.   Remove hot trey from the oven and spread evenly in a single layer.

5.   Season with salt and pepper and bake, turning once for 25 minutes, until golden and crisp.

 

THE FISH:

1.   Mix together the Panko, cornmeal, and paprika in a bowl.

2.   Dip white fish into the flour, then into the egg white, and into the Panko mixture, until coated evenly.

3.   Place on Pam sprayed baking sheet and cook 12-15 minutes.

4.   season with Old Bay, sea salt and dill: serve with malt vinegar and lemon wedges.

ENJOY DAN:                 BON-APPETITE!!