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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fish And Chips Updated

on January 13, 2014

I made these potatoes for Melissa when she was little, after watching my neighbor Joni make them for her family. She loved this potato dish so much, I’ve been making them ever since. They are so easy, I’m sure you’ll make them over and over again.

All you need is to dice up 6 large Yukon gold potatoes and one  diced onion and 2 minced garlic gloves. This dish however does require some butter, you need it here for flavor and brown the potatoes. I use about 3 tablespoons of melted unsalted butter. I soak the potatoes after they have been diced in a bowl of water, enough to cover them to get any excess starch out with just a little bit of lemon juice so they don’t turn. Then I dry them completely before cooking so there is no water at all left in the potatoes. i start by sauteing the onion until just soft in the melted butter, then add the minced garlic. Stir that around and then add all the potatoes. I season with kosher salt and pepper. I also add 2 tablespoons of dried oregano.

Let the potatoes sit and get nice and crispy brown. You don’t want to keep stirring them or else they won’t get that beautiful crispiness that you want. After you see that they have browned nicely then stir them so they can brown on all sides and that’s it.

Steve caught the fish and they look great. I’m not going to do a traditional fried fish, going to make this dish healthier. I marinated the fish in 2 tablespoons of olive oil and for about 8 fillets and added chili powder, oregano, freshly grated garlic, kosher salt and pepper. After I sauteed all the fish off, I will squeeze fresh lemon juice on top with some freshly chopped Italian parsley. I’ll serve the fish along side the home made fried potatoes for my interpretation of fish and chips.ImageImageImageImageImageImageImage

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