Easy Tastebud Delights
7.16 Edition (July 16, 2007)
Easy Recipes
45 minutes+
4 baking potatoes
2 tablespoons olive oil
1 teaspoon paprika
Salt and fresh cracked black pepper, to taste
1 Box any flavour Melba toast
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges
1. Preheat oven to 450 degrees. Lightly grease an edged cookie sheet. Peel potatoes and cut into wedges and rinse. In a bowl, toss the potatoes with the olive oil, paprika, salt and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
2. To prepare the fish, start by placing the Melba toast in a plastic zippy bag and pound with a mallet or the back of a heavy spoon or...on a really stressful day...use a large skillet to coarsely crush.
3. Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
4. Season the fish with salt and pepper, to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
5. After potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
6. Serve immediately with tartar sauce and a lemon wedge.
Serves: 4
Preparation Time: 20 minutes
Baking Time: 30 minutes
-------Hi Everyone and Happy Monday to you!
I love fish and chips and this recipe sounds "family friendly". Enjoy!
4 baking potatoes
2 tablespoons olive oil
1 teaspoon paprika
Salt and fresh cracked black pepper, to taste
1 Box any flavour Melba toast
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges
1. Preheat oven to 450 degrees. Lightly grease an edged cookie sheet. Peel potatoes and cut into wedges and rinse. In a bowl, toss the potatoes with the olive oil, paprika, salt and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
2. To prepare the fish, start by placing the Melba toast in a plastic zippy bag and pound with a mallet or the back of a heavy spoon or...on a really stressful day...use a large skillet to coarsely crush.
3. Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
4. Season the fish with salt and pepper, to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
5. After potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
6. Serve immediately with tartar sauce and a lemon wedge.
Serves: 4
Preparation Time: 20 minutes
Baking Time: 30 minutes
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