After an early morning march around The Regents Park, we settled into what has become our daily routine , breakfast , a Times crossword ( are they getting harder , or are we just more incompetent than usual? Then onto Jigsaw, the one we are working on currently is the Temperate House at Kew Gardens! But the next one arrived yesterday, that will have to wait! After that, disperse to do our own thing, until coffee break time !
But, I am LATE! Got carried away with Housework !
Today, was another “Recycling ” day of food that is, after all, I can’t keep making all of these dishes and just freeze them. So wonderful cheese tart has almost gone, time to move on.
Consequently as I didn’t cook as such last night I have yet another easy recipe for you. A take on fish and chips!
Fish, I love fish and to my mind the simpler the better. When we lived in Houston at Papas seafood restaurant the “Server” Jack or Joe or Darryl or Chelsea, would start by reciting the days Specials. ” Today’s special is baked flounder, stuffed with jalapeños, onions and celery, topped with crab meat mixed with cheese, smothered with a butter cream sauce with a touch of bourbon and Tabasco. You think I’m joking, well I’m not! Consequently, I would then reply, can I have it just plain and grilled please ! There was always a look of astonishment, when we declined the “Specials”. And do not get me started on Doggy Bags! Upon looking into the average American households refrigerators and you will be greeted with half eaten hamburgers or soggy salad, which they should have just left in the restaurant, but No the general consensus is, ” I’ve paid for it and so I’m taking it home !
Moving swiftly along to Fish and chips, or just Fish if you prefer.
- Mix together the following, a pinch each of salt and pepper, 1 tabsp of paprika, 1tsp mixed herbs, 1 tsp chilli powder, and any other spices that take your fancy. I like Harissa or sumac, both available from middles eastern shops.
- 150 grams each of fine polenta and flour.
- Several pieces of chunky bits of fish, cod, haddock etc
When the oil is hot enough ( test by dropping in a piece of stale bread, if it sizzles straight away, then it is ready). Careful drop the fish in batches into the hot oil and fry for 3 minutes. Drain on paper towel, repeat with all the fish and then refry, for another 3 minutes so that the fish is golden and crispy.
If you want to be really posh but also lazy, serve with some fake Rouille, that French pink mayo.
Just add a squirt of tomato paste, some harissa, a squirt of lemon juice into shop bough mayonnaise! Maybe not quite the same but near enough.
Serve the fish ( with or without Chips) and use the Rouille for dipping.