Fish and Chips

Living in an Island would be very natural to eat a lot of fresh fish almost every day. Therefore for lunch I was inspired by the classic british Fish and chips recipe and I decided to prepare this little treat to the family. It is easy to cook and the kids love it. Although I did not fry the potatoes I find it too heavy and unhealthy since we are all very careful lately with our weight. Here is my version of fish and chips after I made few changes from the original recipe of Ina Garten. 

Ingredients :
serve 4

• 900g Fresh Grouper fillets ( Cod would be ideal but it is very difficult to find  here in the Middle East)
• 2 large eggs
• 130g all-purpose flour
• 30g baking soda
• 240ml cold sparkling water
• 40g freshly grated lemon zest
• salt and pepper
• peanuts oil for frying

Lay the fish on a cutting board. Season both sides with salt and pepper and cut the grouper fillets in large stripes.

In a bowl whisk the eggs and then add the flour,lemon zest, a pinch of salt and pepper. Whisk the water and at last the baking soda. Let rest the batter for 20 min in the refrigerator.

Pour the oil into a frying pan and heat it to about 180C°.

Take the batter out of the refrigerator and dip each fillet into the batter, allowing the excess to drip back into the bowl. Place few fillet into the hot oil being careful not to crowd the pieces. Cook the fish on each sides until lightly golden and remove it to a plate with a paper towel to eliminate the excess of oil. Adjust the salt and pepper and serve it hot with the baked potatoes.

Baked potatoes

Ingredients:

• 4 large potatoes peeled
• 20g minced fresh rosemary
• 4 tablespoon Olive oil
• salt and black pepper

Preheat the oven to 200C°.

Clean and peel the potatoes, cut each potatoes in 8 pieces lengthwise.Place the potatoes on a baking pan and season them with olive oil, salt, pepper and the fresh rosemary. Toss all the ingredient and spread the potatoes in a single layer.

Bake the potatoes for 35 minutes, turning to the other cut side after 25 min. Bake them until lightly golden and crispy outside. Sprinkle with salt and pepper and serve immediately.