FRUGAL'S FISH N'CHIPS

A bit of over there, over here.

I normally don’t watch the Food Network as I actually respect my body and what I put in it, but having said that I recently watched that giggly “little” East Hampton dirigible better known as the Barefoot Countessa (–can this woman even find her feet?) make her version of fish and chips which seemed to be more lower east side kosher than Jerrmyn street… But alas, I am not here to vote on her spin but to offer up my version of fish and chips that won’t have you having to buy your clothes off the racks of Goodyear. How does she pop the collar on that thing?

Pre-heat your oven to 400°F. (200°C)

 

CHIPS

• approx 6 potatoes
• salt and pepper
• extra virgin olive oil

Peel the potatoes, chop into rectangular shapes

Brush the chips with a small amount of extra virgin olive oil and place the chips on an oven proof tray and into the oven for 30-50 minutes.

FISH

 

2fresh fillets of cod.

Spray virgin oil to cover. Season to taste.

Wrap the fillets separately in foil and place in an oven proof dish.

Place in the oven and cook for about 15-20 minutes or until cooked in the middle.

Make a cone out of your IBD. Place some parchment paper in the cone...

Place the fish and potatoes in the cone.

Serve with a coleslaw type salad and a white burgundy and a skinny white T.

 

FruGal