Lighter Fish and Chips

  1. Preheat the oven to 450F, with racks in the upper and lower thirds of oven.
  2. Cut the potatoes lengthwise into 1/4-inch-thick strips.
  3. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel.
  4. Transfer to a large baking sheet.
  5. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well.
  6. Arrange strips in an even layer on the sheet.
  7. Bake on the lower rack until golden and crisp, about 30 minutes.
  8. Meanwhile, place the fish fillets in a large bowl.
  9. Add the buttermilk, and gently turn the fish to coat.
  10. In another shallow bowl, combine the cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper.
  11. Add the fillets to the cornmeal one at a time, turning to completely coat.
  12. Transfer to a plate while repeating with the remaining fillets.
  13. Heat a 12-inch cast-iron skillet over medium-high heat.
  14. Add the remaining tablespoon of oil; swirl to coat.
  15. Add the fillets, being careful not to overcrowd them.
  16. Cook until nicely crusted, about 1 minute; turn over with a spatula.
  17. Place the skillet in the top third of the oven, and cook until the fish is still firm but beginning to flake when pressed in the center, about 8 minutes.
  18. To serve, divide fish and potatoes among plates; offer lemon wedges and malt vinegar on the side.
  19. (Per serving)
  20. Calories: 366
  21. Fat: 11g
  22. Cholesterol: 72mg
  23. Carbohydrate: 30g
  24. Sodium: 506mg
  25. Protein: 36g
  26. Fiber: 2g

russet potatoes, extravirgin olive oil, coarse salt, freshly ground pepper, chilean sea bass, lowfat buttermilk, yellow cornmeal, paprika, lemon wedges, vinegar

Taken from www.epicurious.com/recipes/food/views/lighter-fish-and-chips-392604 (may not work)

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