FISH AND CHIPS WITH CORMEAL by CHEF DAN:
Serves 4
INGREDIENTS:
1-pound pacific cod fillets
1-1/2- cups cornmeal
1 cup skim milk
Salt and pepper
2 tablespoons cornmeal, for dusting fillets
DIRECTIONS: (PRE-HEAT OVEN TO 400-DEGREES)
1. Coat a baking sheet with cooking spray.
2. In a shallow bowl, combine, cornmeal, milk, and dried spices.
3. Mix well to make a thick batter.
4. Salt and pepper the fish fillets to taste both sides.
5. Dust fish with additional 2 tablespoons cornmeal and shake off excess, this will help the cornmeal to stick better.
6. After milk has absorbed and cornmeal batter has thickened, stir once more.
7. Add fish to batter and turn to coat both sides.
8. Place fish on prepared baking sheet, and spoon any remaining over fish.
9. Bake at 400-degrees for about 30-minutes or until golden brown.
10. Carefully turning once half way through.
POTATOES:
2 Idaho potatoes cut into 1/8-inch-thick slices
1/2-cup grated parmesan cheese
3 tablespoons butter, melted
Coarse salt to taste
DIRECTIONS: (PRE-HEAT OVEN TO 5 00-DEGREES)
1. Position oven racks in upper and lower third of oven.
2. Lightly grease 2 baking sheets.
3. Arrange potato slices in single layer on the sheets.
4. Brush with melted butter and sprinkle generously with parmesan cheese.
5. Bake for 7 minutes.
6. Switch pan locations and continue baking until potatoes are crisp and browned around the edges, about 7-9-minutes.
7. Sprinkle with coarse salt.
ENJOY DAN: BOB-APPETTE!
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