So what do you all plan to cook for Easter this year? My husband's birthday falls on Easter, so we are doing a quiet meal at home after church. I plan on making eggs benedict with savory latkes. I will probably make deviled eggs out of the hard boiled color died eggs, along with some potato salad. Any way... on to tonight. I am making fish and chips for dinner. When it comes to fish, I stay strictly with Rick Moonen. His recipe for green tartar sauce is the best, and the man really knows his fish. I went to the farmers market and found some beautiful farm raised, fresh caught sea bass. Yum. Making fried fish is so easy. I use better batter seasoned flour with grated parmesan cheese as the crust. As far as the fries....I am known for making sliced potatoes, roasted. But tonight I am actually making the real deal. They are actually easy to make. Here is how I prepared mine:
4 russet potatoes, rinsed, peeled, and cut into 1/4-inch thick sticks
1 1/2 cups canola oil
Salt
Directions
Preheat oven to 200 degrees F.
Rinse potatoes under hot tap water and drain well. Dry the potatoes between several sheets of paper towels.
In a 12-inch skillet over medium heat, add the oil and heat to 375 degrees F. Add the potatoes and fry until golden brown and crisp.
Drain the fries on a baking sheet lined with a paper grocery bag or paper towels and sprinkle with salt, to taste. Keep the fries warm in oven until ready to serve.
3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
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YUM.
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