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!!