To celebrate St. Patrick's Day tonight, serve your family a classic pub favorite. Although fish and chips is a traditionally British dish, this recipe pairs perfectly with an Irish pint.
Large chunks of fresh fish fillets are dipped in buttermilk and coated in cornmeal. The chips are baked in the oven, resulting in potatoes that are crisp, but not overly oily. For the uncomplicated recipe, read more. 2 large russet potatoes (about 1 pound), scrubbed Serves 4.
Four 6-ounce sea bass or cod fillets (about 1 inch thick), skin removed
For the seasoning:
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
For the coating
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
For the garnish
2 large russet potatoes (about 1 pound), scrubbed