SPUDS-WE-LIKE…OVEN-BAKED FRIES with CRUMB FRIED FISH
OVEN-BAKED FRIES…SPUDS-WE-LIKE!!
While visiting London in the late 80’s & early 90’s, we would often stop by at a quaint little potato joint called Spuds-U-Like. Spud is a slang for potato. On a cold winter evening, nothing seemed better than a hot potato, baked to perfection (or so it appeared to our hungry selves), with topping choices galore & creamy to the hilt. We (me & my bunch of friends) would stare at the potato in awe…never had we seen such a HUGE spud & we were spoilt by the choice of toppings. The eating joint has been long gone, but the spudtasty feeling remains! Such was the magic of the humble potato…& we weren’t even foodies then, just cold & hungry souls!!
The year 2008 has been declared the
International Year of the Potato (IYP) by United Nations to raise awareness of Solanum Tuberosum. Sia @ Monsoon Spice has decided to host an event noting the key role of the potato as a staple food in the diet of the world’s population, & hopes that our strong food blogger community will get together and increase the awareness of IYP. Thanks Sia…you’ve made me look at the humble potato with new eyes again!
The celebration of the IYP will raise awareness of the importance of the potato – and of agriculture in general – in addressing issues of global concern, including hunger, poverty and threats to the environment. Potatoes are rich in carbohydrates, which makes them a good source of energy, and in vitamin C and potassium. They have more protein than other roots and tubers (about 2.1 percent), and that protein is high-quality and well matched to human requirements.
…I am here to share some comforting soul food I made a while ago…
Crumb-fried fish served with Oven-baked fries…served with dinner rolls,brocolli & sweetcorn, & a ‘Roasted vegetable soup’ on the side too!
-
Toss the potatoes well with all the ingredients, & leave for 30 minutes. Adjust seasoning if required.
-
Preheat to oven to 220 degrees C.
-
Turn the potatoes into a baking tin (I use my brownie pan) & bake for 15 minutes, then turn all the pieces once, & allow to bake for a further 15 minutes.
-
Once golden brown & crusty, they are ready. Simple!
CRUMB-FRIED FISH
Ingredients:
Fillets of any firm white fish – 500gms (I use sole) / cut into pieces
Juice of 1-2 limes
Garlic – 2 cloves / finely minced
Italian herbs – 1 tsp
Salt & pepper to taste
Breadcrumbs – 1/2 cup
Sesame seeds – 2 tbsp
Egg white – 1 / beaten with a little salt
Method:
-
Marinate the fish in lime juice + garlic + salt + italian herbs + salt + pepper for 15-30 minutes.
- Mix the breadcrumbs with the sesame seeds.
- Heat about 1/4″ oil in a shallow frying pan.
-
Dip each piece of fish first into the egg-white & then dredge with the breadcrumb mix. Shallow fry till golden-brown on both sides. It’s done when the piece flakes easily with a fork. Takes about 5-7 minutes per side.
Serve with OVEN BAKED FRIES, tender crisp steamed brocolli, steamed fresh sweetcorn, dinner rolls (or garlic bread), spring onions & wedges of lime. Enjoy a wonderful, flavoursome & wholesome meal…complete with a cuppa soup!
For you Sia…. my ‘ODE TO THE POTATO’ !
‘VIVE LA POTATO’…as Ben aptly put it!!
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
13 Comments
Ben
I love potatoes, what would our kitchens be without them? Thanks for the info about the event. I am sending my most recent recipe right now. Viva la potato! Hehehe
Asha
Oh, I made this combo too,just typing the recipes when I saw your post. guess what’s coming next at FH this week? 😀
Love it Deeba, great entry, looks yum!:)
Namratha
Those fries look gorgeous, good enough to grab one right off the screen, yummy! 🙂
Manggy
Wow, hello! This is one of my favorite combinations (taters and fish), and I’m not even British, heh heh 🙂
Kalai
Gorgeous combo and a much healthier version of fish and chips! Nice one, Deeba! 🙂
Mer
We’re having oven-roasted red potatoes tomorrow. They are delicious too. :0)
I think it is kind of funny that this is the year of the potato. Who out there forgets about the spud? No one here at our house, that is for sure!
Purnima
Hey Deeba,wd try those oven-fried ones for sure! The platter looks gorgeous!
Mandira
wow supriya, these look delicious. Love the pictures!
Proud Italian Cook
I would love to eat that whole plate, so inviting, how could you not? And your soup picture is beautiful! Deeba, you could be a food stylist!!
Bellini Valli
I just love this kind of heart healthy and delicious type of food twist Deeba. I LOVE this recipe!
Coffee
And what better ode could you have given!! Loved the recipe. 🙂
Arfi Binsted
potatoes are the vegetable we are not bored to cook with! my kids love them and so do we! they are just great to cook in anything. baked potatoes are healthier than the fried ones. lovely!
TBC
Your soup looks wonderful and I love the presentation.:-)