Fish and Chips From Martha Stewart Living Site

Martha Stewart Living, March 2002

·         Yield Serves 4

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Ingredients

·         2 large russet potatoes (about 1 pound), scrubbed

·         Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed

·  For the Seasoning

·         2 tablespoons extra-virgin olive oil

·         1/2 teaspoon coarse salt

·         1/2 teaspoon freshly ground pepper

·  For the Coating

·         1/3 cup low-fat buttermilk

·         1/3 cup yellow cornmeal

·         1/4 teaspoon paprika

·  For the Garnish

·         Lemon wedges

·         Malt vinegar

Directions

1.     Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.

2.     Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.

3.     Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.

4.     Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.