Fish and Chips

 Hands down the best fish and chips you'll ever have! So so so yummy!

CHIPS

Use Russet or Maris Piper Potatoes (Maris Piper are available in Europe)

Peel potatoes.

Cut potatoes into fries/chips.

Rinse in bowl with cold water until water is clear about 3 minutes. 

Cook fries in salty boiling water until almost done.

Put in refrigerator for a few hours.

Heat up oil. (Best to cook in Avocado Oil or beef drippings).

Cook cold fries in hot oil. About 300 degrees F. or 150 degrees C.

Take fries/chips out of oil.

Cook again at 350 F./180 C. until desired crispiness.

Drain off oil and salt. 

Eat! Yummm!

FISH

Use Halibut, Cod or a white fish.

Cut fish in desired size pieces.

Lightly salt fish 1 hour before cooking, then refrigerate.

1/3 cup sifted rice flour

2/3 cup sifted self-rising flour

Pour in apple beer, regular beer, or vodka (vodka makes it super crunchy) until you get to a double cream consistency.

Dip fish in a mixture of flour, salt and pepper.  

Then dip fish in the batter.  Drain off excess.

Fry at 300 degrees F. or 150 degrees C.

MUSHY PEAS

This is a British side dish for Fish and Chips

1 diced banana shallots saute'd in butter. 

Slightly boil about 2 cups of peas with a small amount of mint.

Add cooked peas to shallots and cook.

Add salt and pepper and a little cream (about 2 tablespoons?)

Mix. 

Eat with fish and chips.

TARTAR SAUCE

This yummy tartar sauce is so good with fish, shrimp, crab cakes and even roasted veggies. It's also healthier than what you buy at the store.

This recipe makes about 3/4 cup.

Ingredients:

1/4 cup organic greek yogurt

1/4 cup organic mayonnaise

1 dill pickle, chopped very small (about 3 tablespoons)

1 T. fresh lemon juice, plus more to taste

1 T. capers

1 T. chopped fresh dill or 1 tsp. dried dill

1/2 to 1 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Salt and fresh ground black pepper

Instructions:

1. Combine the mayonnaise pickles, lemon juice, capers dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.

2. Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes. 

3. Keep, tightly covered, in the refrigerator for one week. 

Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers.