Yes, you are completely right. I am failing you as a food blogger. I have abandoned this website and thus, abandoned you. I just wanted to say that I am so thankful to all of you who have followed me throughout the years. I really am. Even though I may not be showing it lately. I will try harder to post more often. Thank you for your patience!
I’ll be honest, I miss cooking. I really, really do. Cooking is very therapeutic for me. Chopping, sauteing, smelling, creating, making messes – I love it all. Those were the good ol’ days. I spend so much time working, commuting and sleeping that I hardly have time to even check my mail. This new job has been a whirlwind of an adventure. I am thankful for the paychecks, but I still feel lost. It’s been an uphill battle for me personally to find a new routine. I am so lucky to have someone who helps me through all of this.
Okay, back to the main event – Walleye! I could not believe it when we found walleye in a grocery store. Natives of Wisconsin know walleye very well. We look forward to attending Friday Fish Fries to gobble down freshly caught walleye and perch. Walleye is like cod, it’s light and flaky and very mild in flavor. It’s something I miss very much. So when we saw Wisconsin walleye here in Colorado, we couldn’t NOT buy it!
When we decide to fry fish in our household, we typically follow our chip crust recipe. This time, we didn’t have chips on hand so we used saltine crackers instead. We really like the results! The crust was lightly crisp and didn’t overpower the mild flavor of the flaky fish.
Heat the oil in a deep-fryer or large pot over medium high heat to 375 degrees F.
In the mean time, double check the fillets for bones and remove skin if necessary. Cut into uniform pieces if the fillets are larger.
Beat the egg in a bowl and set aside. Combine the flour, garlic powder, paprika, salt and pepper in another bowl.
Pour the cracker crumbs into a third bowl.
Test the oil by dropping a cracker crumb into it. When it crackles and pops the oil is ready.
Dip two fillets into the flour mixture, then the eggs, and then press the fish into the cracker crumbs and set them aside on a plate. Carefully lower two fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets if necessary. Transfer to a paper towel-lined plate and repeat with remaining fillets.
Vacations are a glorious thing. Instead of worrying about bills or what to make for dinner every day, I spend more time worrying about what shoes to wear each day. Sunny San Diego was beautiful – as it usually is. We were there to pet sit for Mister’s sister but we took advantage and turned it into a vacation for the two of us. It was a balmy 68 degrees during the day and cooled off to a mild 64 degrees at night. Perfection.
We stayed in a neighborhood within walking distance to beach. The sights and smells of the ocean were therapeutic to say the least. Mountainous Colorado is a wonderful place to live but it lacks numerous large bodies of water. I have missed the water so. I could have walked along the beach – soaking in the sun, picking up seashells, digging my toes into the sand – all vacation long (believe me, we did plenty of that!), but there were loads of other sights and sounds to enjoy too.
We attended a BBQ on the beach with family and friends and took a scenic bike ride around Mission Bay. We visited local shops and indulged in some local brews too. We also ate so much delicious food!! I can’t believe we ate so much in the short time we were there. Have you ever heard of a California Burrito?
The name is a bit deceiving because I haven’t seen a California Burrito outside of San Diego. Anywho, it’s a burrito filled with carne asada, cheese and pico de gallo. Your typical burrito… except that it features crispy french fries inside of the tortilla as well! It sounds too good to be true, right? It almost is. I DREAM of California Burritos outside of San Diego constantly.
We also attended a poke festival with a few of the coolest Filipinos I know. We stuffed our faces full of fresh ahi poke, yellowtail poke, salmon poke and (fill in the blank) poke.
When our stomachs were bursting, we walked until we made room, then filled the spaces with more Hawaiian-themed treats like spam musubi, loco moco, shaved ice, kona coffee and mango pastries. Yum, yum and yum!
It was great to spend time with family and meet new friends but it is also nice to be home. There is just something completely comforting about sleeping in your own bed. After so much delicious food in California, we were due for a light meal. This smoked salmon sushi bowl hit the spot. You can easily make this vegetarian by omitting the salmon. It will still be light and flavorful and you wont be able to stop eating it.
When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face. Here’s how I solve that problem, I tell them that I added avocado instead. Cue faces of relief. The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for. This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.
Obviously, this is a tuna salad and still has animal product in it (i.e. tuna). I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks. Do you know? We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.
This is a quick recipe to whip up any time you’re looking for something easy. Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock. If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on. Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad). This will help prevent the avocado from oxidizing and turning that ugly brown color.
5-ounces canned or packaged tuna (in water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1/4 cup cucumber, minced
1 tablespoon onion (or 1-2 green onions), minced
1/2 avocado, mashed
2 teaspoons dijon mustard
Juice from 1 lemon or 2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2 teaspoon dried parsley
A splash of sri racha (optional)
2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
4 small slices of your favorite bread
2 large leaves of romaine lettuce, cut in half to make 4 leaves
Slices of tomato
Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.
Call me a food masochist. My big booty is wasting away waiting for our pizza delivery to arrive and here I am, blogging about delicious food. Talk about a tease!
I made this fish sandwich a couple of nights ago. This is the best oven-fried fish I have ever had. The fillets turned out flaky and the crust was perfectly crispy. And the slaw? Out of bounds! The slaw recipe is originally Guy Fieri’s, but I made my own changes to it. I tell you whuut, I don’t know if I will ever eat a fish sandwich without slaw again. Those lame excuses for fish sandwiches that come with tartar and a slice of processed cheese will never make the cut ever again.
This is a great way to cook up some cheaper cuts of fish from the grocery store. Any thin, white fish fillet will do. In this case, the catfish at our grocer was on sale so I went that trout (see what I did there?)
I, Foodie McBooty, vow to never eat a boring fish sandwich again. 🙂
On a side note, the image above does not belong to me. I was too hungry and impatient to snap photos of my fish sandwich that night. Instead, I borrowed this lovely photo from Jenn’s Food Journey. Thank you for showing some restraint and taking this beautiful photo of your fish sandwich!
Crispy Oven-Fried Fish Sandwich With Chipotle Lime Slaw
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yields: 4 Sandwiches
For the Fish:
1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish (any white fish will do) fillets (cut into 4 pieces)
For the Slaw:
1/4 cup fat-free sour cream
3 tablespoons mayonnaise
2 limes, zested and juiced
1 tablespoon chipotle in adobo, finely chopped
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/8 red onion, thinly sliced
1/2 red bell pepper, diced
2 tablespoons unsalted butter, room temperature
4 rolls, split lengthwise
Preheat oven to 425 degrees F.
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish. Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion and bell pepper and adjust the seasoning, if necessary. Refrigerate.
Put the fish into the hot oven and bake until cooked through, 28 to 32 minutes.
Spread the butter on inside of rolls and toast.
To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with a large mound of spicy slaw. Cover with another piece of bread and serve.
Asian and citrus ingredients give these succulent grilled shrimp the extra oomph they need to make those taste buds really roar. These shrimp skewers are the bee’s knees! They are spicy, sweet, salty and creamy all at the same time. Did I just have a MOUTH-GASM? How embarrassing…
The marinating process is super simple and doesn’t take long at all. Save a little of this flavorful liquid to baste your plump shrimp while they’re getting their grill on. And if you have it handy, splash a little tequila in the bowl for an extra punch. POW!
zest of 1 lime and it's juice, plus wedges for garnish (optional)
salt and freshly ground pepper
1-2 small scallions, finely chopped
1 tablespoon mayonnaise
1/4 cup Thai sweet chili sauce
1 teaspoon Sriracha hot sauce, or to taste
a splash of tequila, optional
1 tablespoon chopped fresh chives for garnish (optional)
Combine all ingredients in a bowl, cover and refrigerate for at least 15 minutes and up to an hour.
Soak wooden skewers in water at least 20 minutes (or use metal skewers) and skewer shrimp, reserving some of the marinade. Heat a grill to medium-high.
Grill shrimp, turning once, until just opaque, about 4 minutes per side. Brush some of the marinade on the shrimp occasionally. Once cooked, transfer to a serving platter and garnish with extra lime wedges and chives.
Pad Thai is one of my favorite dishes to order at a Thai restaurant. For some reason I can never quite master this recipe at home. I don’t know what their secret is but this time around I came pretty darn close.
Most Pad Thai sauces call for tamarind, sugar, fish sauce, vinegar, tomato paste and chili pepper. Unfortunately I could not find tamarind to make my own Pad Thai sauce at my average grocery store, so I had to use Pad Thai sauce from the store. Maybe that’s where the real magic resides.
1/2 package of Thai rice noodles, fettuccine width (8 oz)
1/2 pound of medium shrimp, peeled and deveined
1/2 package of extra firm tofu (7 oz), sliced into 1″ long matchsticks
2 tablespoons cooking oil
1 shallot, minced
3 cloves garlic, minced
1/3 cup pad thai sauce
1 tablespoon fish sauce
1 cup bean sprouts
1/4 cup fresh cilantro and/or Thai basil, chopped
1/2 cup Chinese chives, thinly sliced into 2″ long matchsticks
1/2 cup peanuts, chopped
Ground black pepper and red crush pepper to taste
Soak the rice noodles in lukewarm water for 7-10 minutes, and then drain and set aside. The noodles should be flexible and solid, not soft and completely expanded. The noodles will continue to cook when you start stir-frying so if in doubt, undersoak.
Heat up your wok or large pot over medium-high heat. Fry the peanuts in the dry pot until toasted and then set aside for later use.
Leave the heat on medium-high and add the oil to your wok. Mix in the garlic, shallots, and tofu and stir fry until they start to brown. Add the shrimp and sauté until pink.
Make room for the egg by pushing the shrimp and tofu to the edges of the wok, and crack the egg in the middle. Scramble the egg until almost completely cooked.
Add the noodles and the pad thai sauce to the wok. Stir quickly to avoid sticking. Mix in the bean sprouts, scallions, and cilantro/thai basil. You can set some herbs aside for garnish later. The noodles should be very soft and tangled. Add ground black pepper and red crushed pepper flakes to taste. Here is where you can tweak with more sauce, heat, sweetness, etc.
Transfer to a serving platter and sprinkle the roasted peanuts on top. Garnish with fresh herbs and serve with a lime wedge.
If you need to double the recipe, I’d recommend using two woks or two large pots, otherwise you will have noodles and bean sprouts flinging everywhere.
When I think of Hawaii, I think of fresh seafood and road-side fruit stands.
Yes, that’s me and my good friend Siobhan at a fruit stand off of the Road to Hana in Maui. The gentleman working the stand was so genuine and kind – he gave us this fresh coconut (cracked the thing right in front of us with a machete!) to thank us for stopping by. A perfectly refreshing way to unwind on this hot day.
Big Beach, Maui – definitely on my top 3 favorite places I’ve traveled to. The smells and the sounds of this beach make me want to set up camp and call it home.
What can I say? I’m an island girl. With all the plump shrimp and sweet pineapple chunks in this fried rice dish, this recipe is a tip of the hat to the Hawaiian islands and all the joy they bring me. I can’t wait to see you again.
1.25 lbs shrimp, shelled and deveined, (1 lb after peeled), chopped into large chunks
1 1/2 cups fresh pineapple, cut into small chunks
5 large scallions, chopped
3 cloves garlic, minced
1 fresh jalapeno, diced (with most of the seeds if you like heat)
2 teaspoons soy sauce, or more to taste
1 tablespoon fish sauce
cilantro for garnish
Cook brown rice according to package directions and set aside to cool.
Cut a pineapple in half and use a knife to line the edge between the fruit and the rind. Hollow out both halves to make two bowls. Cut the pineapple into small pieces and set aside.
Heat a nonstick wok or large skillet on high heat. When the pan is hot, add the oil and then add the shrimp. Cook a couple minutes, tossing almost continuously, until pink and cooked through. Remove the shrimp from the pan and set aside.
Add the scallions, chili and garlic to the pan. Add a bit more oil if the pan is dry. Saute about a minute, then add the rice, pineapple chunks (and some of the juice) and combine. Add soy sauce and fish sauce, stir and cook for another 30 seconds. Add the shrimp, combine and allow to simmer for a few minutes before serving.
The serve, place the rice mixture into each half of the hollowed out pineapple. Garnish with fresh cilantro and serve.
It’s Saturday and I’m still exhausted from this previous week’s work. I need a vacation. After putting in another 10 hour day, Mister was kind enough to take over the kitchen. I saw this recipe on Skinny Taste and shared it with him. He did an amazing job with it. I’m quite proud actually. Now, if only I could get him to clean his room more often. One step at a time.
My friend Bob recently began a new diet and challenged me to cook a Paleo friendly meal. Always up for a challenge, I eagerly accepted! Now, to figure out what the hay Paleo is…
If you’re unfamiliar with the Paleo diet like I was, here’s the skinny: Eat naturally by way of lean meats, vegetables and fruits. Think of foods that cavemen (and women) ate back in the days of hunters and gatherers. This style of eating is an extremely healthy and nutritious way to dine.
I took this opportunity to try a new method of cooking as well: Sous-Vide. Although this style of cooking has been around for decades, Sous-Vide is a growing culinary trend. The idea is to throw all of your ingredients in a bag, seal it up and submerge your food in the temperature at which it is fully cooked (for example, fish is fully cooked at 140 degrees F, so you would keep the temperature of your water at 140 degrees F).
There is no need to worry about unevenness of cooking because it is never exposed to a high cooking temperature. As long as you keep your water temperature regulated, this method is practically fool-proof! Clean up is super easy too (I LOVE doing less dishes!)
And now, for the moment you’ve been waiting for… the recipe!
Digital probe thermometer (check for temperature accuracy in a glass of ice water)
4 medium to large zucchini
Create a brine with 5% salt and 95% water and leave fish in brine for 1 hour. Remove and pat dry on paper towel. Brining is optional but mighty tasty if you have the time.
Fill stockpot with water (a couple inches short of being full), insert probe thermometer into water and place on medium-high burner until water temperature reaches 140 degrees F. Once the water reaches the target temperature, turn the heat down to a low simmer. Keep the water temperature as steady as possible.
Place the fish, tarragon, thyme, lemon or lime juice, olive oil and butter if you're using it into the ziplock bag. Dunk the open bag into the water while still holding onto the open lip. Allow the water to force all of the air out of the open top and seal the bag. You may even want to suck out some of the air with your mouth if there is some leftover air in the bag. Pull the bag out to see if the bag is sticking to your ingredients and drop your entire bag into the water.
Let the fish cook in water for 20 minutes (you will need an extra 10-20 minutes if your fish is frozen), covered, checking the temperature regularly. Don't worry if you have to leave your fish to do other chores (dishes, bathroom ...facebook) because the fish will not overcook as long as you keep the temperature under 140 degrees F.
In the mean time, boil some salted water in another large pot. Slice your zucchini into long, thin strips with a vegetable peeler. Start on one side of the zucchini, and once you hit the seeded part in the middle, flip the zucchini over and continue on that side. Toss the core of the zucchini (the seeds will mostly fall apart in the boiling water anyway). Boil the strips for two minutes, until heated. Drain, sprinkle with a bit of salt and set aside (give it a squeeze of lemon or lime juice too if you have some leftover).
Pull the fish from the bag and plate everything in an amazingly creative way (I have yet to figure out how to do that). Pour a bit of the bag contents on the fish, sprinkle with chile powder for color and serve.
My first memories of trying lobster were with my mom. Being a single, hard-working mother never stopped her from indulging in a lobster tail from time to time and if anyone deserved food luxury, she definitely did. I remember her telling me that you should always eat lobster drenched in drawn butter and morsel by morsel. I broke the rules here, so she is going to lose a little respect for me after she reads this one. Sorry mom, I love you!
I got the idea for this recipe on Framed Cooks. She used clams in her recipe but Mister and I got this smokin’ hot deal on lobster tails and I decided to try this recipe with the lobster meat instead. The result is rich in lobster and bright with vodka sauce – completely satisfying. Comfort seafood anyone?
2/3 cup heavy cream (or half & half to save on calories)
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/2 cup panko breadcrumbs or 2 slices of hearty bread, chopped in a food processor
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil and cook the lobster tails until they float and are pink in color. Remove the cooked lobster, remove the legs and shell and chop the meat into bite-sized pieces. Set aside. Cook the pasta in the same pot of water, drain and set aside. Reserve about a half cup of pasta water.
Meanwhile, melt 1 tablespoon of butter in a large skillet over medium heat. Add shallots and cook, stirring occasionally, for a couple of minutes. Add the garlic and red pepper flakes and cook for another 30 seconds. Remove from heat and stir in the vodka and tomatoes. Return the skillet to medium-low heat and simmer, stirring often, for 15 minutes. Add cream, lemon juice and salt to taste and cook until the sauce thickens slightly, about 3 minutes. Add the lobster meat and stir to combine.
Add the pasta to the sauce and toss to combine. Add the reserved pasta water to loosen, if needed. Cover and set aside.
In the meantime, melt 1 tablespoon of butter in a small saucepan until bubbling, then add the breadcrumbs. Stir until golden brown, about 4 minutes and cool slightly. Stir in parsley.
Omit the vodka sauce and use fresh cherry tomatoes and olive oil to save on calories and fat.
With Mardi Gras just around the corner I figured it was time to dust off the ol’ beads and bring out the andouille. Now, I haven’t been to New Orleans myself but it’s definitely on my list of places to visit … mostly to eat all of the food I can get my hands on!
None the less, I wanted to do something in the spirit of Mardi Gras while still keeping things light. This is my healthier version of Jambalaya – my tip of the hat to New Orleans!
I cut the fat by substituting this wonderful chicken andouille sausage instead of using traditional andouille sausage (made out of pork and pork fat). I also used brown rice instead of white rice to raise the fiber content.
I thought the dish was delicious with the mingling of spices from the andouille and the fresh shrimp, but if you’re feeling extra inventive you should throw in other lean proteins like chicken breast, turkey sausage, or heck, even some tofu (although not a protein, per se). Just remember that anything labeled “andouille” means that there are a lot of spices (and some heat) in the sausage already. Anything you add outside of that will not contain that well-loved heat that is so characteristic of Cajun food. i.e. taste test and customize!
Here is how you make this surprisingly tasty Jambalaya. This recipe is loosely based on this Pasta Jambalaya recipe and Running Love. Thank you!
First, brown your delicious little sausages.
Then chop your veggies and add those to the pan too. Let those soften a bit before…
…adding your spices, rice and wet ingredients.
Once your rice is cooked, add the shrimp and cook until pink (or until your cooked shrimp is hot). Really easy!
Serve and imagine yourself people watching on a balcony in the French Quarter (that’s what I do).
12 to 16-ounces of chicken andouille sausage, casings removed and sliced into coins (sliced in half again if the coins are large)
4 to 5 scallions, chopped, reserve a couple tablespoons for garnish
1 green bell pepper, diced
4 garlic cloves, minced
1 (14.5-ounce) can diced petite tomatoes, with juice
2 cups low sodium chicken broth (you may need more for simmering)
2 teaspoons Worcestershire sauce
1 cup brown rice
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon of Cajun seasoning, or to taste
1/2 to 1-pound of uncooked shrimp, cleaned and tails removed (jumbo preferred)
Tabasco, to taste
Lemon wedge, optional
Heat the oil in a very large skillet or large saucepan over medium to medium high heat. Add in your chicken sausage pieces and let them sizzle until they are brown, stirring occasionally. Add the scallions, green pepper, and minced garlic and cook for another 4 or 5 minutes, until the veggies have softened.
Add the tomatoes, chicken broth, Worcestershire sauce, rice, thyme, paprika and 1 teaspoon (or less) of Cajun seasoning (remember, you can always add more later). Bring to a boil then lower the heat to a simmer and cover. Cook for 45 to 60 minutes, or until the rice is cooked. Add more broth if the contents start to look too dry. Stir this mix occasionally so your sauce doesn't stick to your pan.
After the rice is cooked, add the shrimp and cook for a couple more minutes, covered, until the shrimp is pink. Taste test to see if there is enough heat for your liking. If not, add more Cajun seasoning. Remove from heat, garnish and serve with Tabasco for heat and a lemon wedge for brightness.
Need more Mardi Gras ideas? Take your andouille sausage leftovers (if you have any!) and make a hash out of it! Try out this Framed Cooks recipe.
Every Friday in Wisconsin, restaurants and pubs around the state compete to host the best fish fry around. If you’re not familiar, fish frys are like the midwest’s version of Fish and Chips. You get your choice of local fish — typically lake perch or walleye or a light fish like haddock — and it’s served with a potato and other fixings. This is definitely local to Wisconsin culture and something I miss dearly. So every now and again I attempt a homestyle version of fish fry to satisfy my cravings.
I have tried various breading methods and even invented a tasty baked fish fry recipe that I really enjoy, but nothing had quite satisfied my craving for that glorious Wisconsin fish fry… until now. This week my prayers have been answered because I finally found that winning fish fry recipe!
Ever wonder what the heck you’re going to do with the chip crumbs in the bottom of your potato chip bag? Try using it for an extra crispy coating on fish. Yep, you heard it right here … potato chip crusted fish.
How does the saying go again? Teach a man to cook a fish and he’ll eat for a day. Teach a man to crust a fish in potato chip crumbs and he’ll eat like a king.
Yes, I believe that’s how it goes.
Whenever I fry anything I use my cast iron. If you haven’t purchased a cast iron yet, do so immediately (or beg your mother, sister, significant other to buy you one for that obscure holiday that is coming up). Cast iron is perfect for smaller items like fillets of fish.
Start off by dredging your fish in a little flour. You can use just about any fish you like. We used cod because we like the big flakes of fish meat you get when it’s cooked.
Dip your dredged fish in a little egg wash then coat with crushed potato chips. The egg wash will help the crumbs stick to your fish.
Line your cast iron with enough oil to come up to the sides of your fish. Heat your oil to a medium heat and test it with a potato chip crumb. If your crumb bubbles and sizzles, you are ready to put your fish in. Allow your fish to cook for at least two minutes on one side and carefully flip it over. You want your fish to be sizzling but not so much that it scorches your breading.
Perfection! Now, thinner pieces of fish will take about 2 minutes per side. If you have thicker pieces of fish you should lower your temperature and fry for a couple more minutes on each side. Remember that each fillet is different and it will need to be treated just as tenderly. Not all cod pieces are the same size or thickness!
Remove your fish once it is cooked and allow it to drain on a paper towel. Drizzle a little fresh lemon juice on your fish as it cools.
2 pounds of fish fillets, cut in half if they are long
Tartar sauce or malt vinegar for serving, optional
Preheat your cast iron skillet(preferred), deep pan or pot to a medium heat. Pour your oil into your pan or pot. You want to use enough oil to come up to the sides of your fish -- about halfway up the sides.
Place the flour in a shallow bowl with the pepper and paprika, to taste. Beat the eggs in a separate shallow bowl and add a splash of water. Crush four or five handfuls of potato chips in a large bowl. Keep the bag of chips handy because you will probably need more.
Dredge your fish in the flour, covering the fillet completely, then dip the fish in the egg wash to coat and allow the excess to run off. Place your fish into the potato chip bowl and firmly press the chip crumbs into the fish on all sides. Set aside and repeat with the other pieces of fish.
Drop a potato chip crumb into your hot oil. If the potato chip is sizzling, your oil is ready. If your chip seems to be hissing and popping a lot, your oil is probably too hot and you should lower the temperature, remove the pan from the heat and allow the oil to cool for a few minutes before placing your pan back on the heat.
Once your oil is ready, carefully place your fish pieces in the oil and leave them for two minutes. When they are golden brown on the bottom (remember each piece of fish will cook differently depending on the type and size), carefully flip it over and cook for another two minutes. Note: If you are using thick pieces of fish, you'll want to lower the temperature a smidgen and let the fish cook for four minutes before flipping.
Once your fish fillets are a beautiful golden brown on each side, remove them with a slotted spatula and place them on a paper towel. Spritz a bit of lemon juice on each fillet as they cool for a minute or two. Serve with your choice of sauce and enjoy!