Battered Fish with Roasted Red Potatoes

Serving Size: 10

Enjoy delicious fish and chips (seasoned roasted red potatoes) and leave the mess of frying to the pros! Note: Fried foods are best served shortly after cooking, as they do not re-heat well.

Recipe by: Zeke Gluckman

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, Baking Pan, Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

Ingredients

Fish Batter:

2 1/2 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cup milk
2 egg

For frying:

1 quart avocado oil

Fish:

3 pound cod or other firm white fish 1 five-ounce piece per serving

Sauce:

2 cup mayonnaise
2 tablespoon fresh lemon juice
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Chips:

2 pound small red potato cut into quarters
3 tablespoon extra virgin olive oil
2 clove garlic chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon chili powder

Instructions

Preheat oven to 400 degrees
Quarter red potatoes
Mix olive oil, chopped garlic, salt, pepper, onion powder and chile powder
Pour over potatoes and mix to coat evenly
Place in single layer on sheet pan and bake for 30 min
Meanwhile pat fish dry with paper towels
Mix flour, baking powder, pepper, salt, milk and eggs in large mixing bowl
Heat 1 quart oil in large pan
Dunk fish pieces in batter and fry in two batches 5 minutes per batch
Remove fried fish to paper towels or rack
Mix mayo, lemon juice, garlic powder and pepper in small bowl for dipping

Reheating Instructions

Reheat in microwave for 90 seconds for one serving or in the oven at 350 degrees until heated through.

Nutrition