Non-traditional Fish & Chips demonstration/recipe from Scottish born and raised Betty Bannerman Busciglio, a professional cooking teacher and former caterer;
With the Olympics in full swing just now, all things British seem to be the rage - including the ubiquitous Fish 'n Chips. The traditional recipe calls for dipping the fish in batter and deep frying it. Truly delicious but containing about a week's worth of calories and fat in one serving! Great for a treat about once a year but, if you would like to enjoy this combination more frequently, try my non-traditional recipe.
For wedged potatoes
Olive oil spray
1. Preheat oven to 375° convection, or 400° conventional oven.
2. Peel and cut potatoes into French fries.
3. For fish – keep Ritz crackers in a plastic bag and crush by using rolling pin.
4. In a casserole break the egg and beat well.
5. Line a baking sheet with foil and spray lightly with olive oil spray.
6. Place potatoes in a non-stick baking pan and drizzle olive oil. Toss to coat and spread out in a single layer.
7. Place on the middle shelf of the oven and bake for 25 minutes.
8. Meanwhile, prepare the fish. Spread Ritz crackers on a piece of waxed paper.
9. Dip the fish in the egg and then in the cracker crumbs to coat on both sides. Place on prepared baking sheet and spray olive oil spray on top.
10. When potatoes have started to brown, place fish in oven and cook for 5 minutes.
11. Serve Fish Chips with French fry and coleslaw.
If you are using a thicker fish such as cod or halibut, increase cooking time to about 10 minutes or until it appears done when flaked.