FRIDAY BAKED FISH AND CHIPS

                                  

You will love to make this fun dish for your family tonight to finish off the week.  Use whatever fish you most enjoy.  I used  cod and salmon—and don’t forget to serve mushy peas with it!   I’ve included the recipe for them after the fish and chips---they are really tasty!! 

Ingredients:

2 large russet potatoes, peeled and cut into thin sticks

2 large sweet potatoes (pink ones are the sweetest), peeled and cut into thin sticks

¼ cup olive oil

2 splashes of balsamic vinegar

Kosher salt

Black pepper

2-3 pieces of fresh cod, salmon or halibut –cut into large cubes or strips

3 eggs, beaten

1 cup self-rising flour

2 cups panko bread crumbs

Kosher salt to taste

Black pepper to taste

*Use only panko if you don’t want to include the flour.  You may also omit the eggs and substitute olive oil if you wish.

Instructions:

FOR THE CHIPS---

*Preheat oven to 425 degrees

*Line 2 baking sheets with sides- with heavy duty aluminum foil (one for the potatoes, one for the fish.  Spray the aluminum foil with PAM.

*In a mixing bowl, whisk together the oil and vinegar, salt and pepper

*Place all the potatoes into the oil and vinegar mixture and stir to coat.

*Drain the potatoes from the oil and place them on one of the prepared baking sheets.

*Roast the potatoes until they are tender (approximately 25 minutes), stirring occasionally.

FOR THE FISH---

*Dip each cube or strip of fish into the beaten eggs.

*Lightly coat each piece of fish in the flour/panko mixture.

*Place each piece of fish on the prepared baking pan.

*Bake at 425 degrees until fish is done  (approximately 15 minutes).

**You may bake the fish and chips at the same time, just start roasting the potatoes first since they take longer to cook.  Start the chips on the middle rack and then move them to the lower rack-- when it’s time to put the fish on the middle rack.

MUSHY PEAS:

*Cook green peas (English peas) in boiling water until tender.

*Drain the water from the peas and add 2 T. butter

*Puree peas using a wire whisk, blender or mixer until desired consistency.

*Add a bit of milk, half & half or cream to loosen up the puree if it is too thick.

"PARSLEY, SAGE, ROSEMARY AND THYME" ROASTED CHICKEN

                                   

I am excited to share today’s recipe with you.  It is delicious!  The cooking time will vary based on the size of the chicken that you use, so be patient-- but it is so worth the wait!! The preparation is extremely easy.   Have fun and be ready for your family to sing your praises! 

Ingredients:

1 whole chicken

Fresh parsley

Fresh sage

Fresh rosemary

Fresh thyme

Kosher salt

Olive oil

Instructions:

*Spray a roasting pan and it’s roasting rack with PAM

*Preheat oven to 400 degrees

*Place chicken, breast side up, onto  the rack in roasting pan.

*Carefully loosen the skin over the breast area by running your fingertips just under the skin and then turn over to loosen the skin over the back area of the chicken.  Take care to not puncture the skin. 

*Place approximately equal amounts of the 4 herbs under the loosened areas of skin on the back and the breast area of the chicken.  You may also place more fresh herbs in the front and back cavities of the chicken.

*Spread very light layer of olive oil over entire chicken.

*Sprinkle salt over entire chicken.  Return chicken to “breast side up” position on the roasting rack in the pan.

*Place chicken in oven and roast for one hour.  Check for doneness.

*Tent foil over chicken and continue roasting until chicken is done.

**It may take up to two hours if your chicken is large and you can reduce the heat slightly and tent the chicken with foil earlier if you wish.

**You’ll know the chicken is done when the juices are clear (not pink) and the meat is firm and no longer pink.   A taste test is best.