Guilt Free Fish and Chips with Cape Ann Fresh Catch Pollock

Guilt Free “Fish and Chips”

Fish and Chips are one of my favorite flavors of summer.  I love this recipe because it is a healthy, “bikini approved” alternative to the often deep fried version.  And, the clean up is quick and painless as you do not have a vat of oil to dispose of.  I also love the use of cayenne and lemon zest to add depth of flavor and hold the heat out on the patio!  So, with Fisherman Nick handing over another gorgeous Pollock from Cape Ann Fresh Catch CSF and Farmer Chris packing in a gorgeous bag of mixed, peppery greens from Siena Farms CSA, we had a healthy, summer comfort dinner locked and loaded.

Fresh Filleted and Skinned Pollock from Cape Ann Fresh Catch CSF

INGREDIENTS:

(Serves 4)

For the FISH

  • 1 1/2 lbs filleted and skinned fresh Pollock, or other firm, flaky white fish, sliced into 4x 6oz fillets
  • 3 egg whites, whisked
  • Sea Salt and Fresh Cracked Pepper
  • 3 cups Crispy Rice Cereal, gently crushed with fingers
  • 1 tsp cayenne
  • 1 Tbs lemon zest
  • Sorrel Yogurt Dipping Sauce, Tartar Sauce or Malt Vinegar for serving

For the CHIPS

  • 3 russet potatoes
  • 1/4 Extra Virgin Olive Oil
  • 1/8 tsp Cayenne
  • 1 Tsp Fresh Rosemary, minced
  • Sea Salt and Fresh Cracked Pepper

PREPARATION:

For the CHIPS

  • Preheat oven to 450
  • Slice potatoes into 1/3″ square strips, slicing lengthwise, I like to leave the nutrient rich skin on
  • Toss in a olive oil, cayenne and rosemary mixture.
  • Spread evenly in a single layer on cookie sheet.  Drizzle remaining Olive Oil from mixing bowl on top of potatoes and sprinkle with sea salt and pepper.
  • Bake 25-30 minutes, flipping once, until golden brown and crisp

For the FISH

  • Whisk egg whites with a pinch of salt
  • Combine, lightly crushed Crispy Rice Cereal with cayenne, lemon zest, salt and pepper.  Toss to evenly distribute seasoning.
  • Individual dip fillets in egg mixture, covering completely and then roll in crispy rice cereal mixture.
  • Lay on a wire rack resting on a rimmed cookie sheet, leaving approx 2″ between each fillet.

Pre Oven

  • Bake for approx 12 minutes until fish is barely cooked and crust is a beautiful golden brown.
  • Serve with your favorite condiments and a mixed garden salad (I like to dress mine with 2 Tbs EVOO and juice from 1 lemon, salt and pepper, and maybe a little lemon zest.  Super simple and the flavors enhance all the beautiful citrus notes in the dish and the greens will add a nice bit of bitterness.)

Guilt Free!

Comments

  1. judy keehn says:

    Anna,
    Love the crispy rice cereal would not have thought of that. Have been using the sorrel sauce as the garden is producing an abundance of sorrel. I add a drop or two of agave to the sorrel sauce cuts the sourness. Keep the recipes coming you are an inspiration!!

  2. Wow – you guys must be making a lot of stock from all those fish AJ is filleting! He must have Master Chef quality knife skills by now!

    • MasterChef quality knife skills yes, but no stock until we get the turkey frier back from Massicotte to simmer on the patio. We are still febreezing from the 7 Fishes Lobster Stock!

Leave a message:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 2,482 other followers

%d bloggers like this: