fish and chips

The thing is, I had a huge sack of gigantic Idaho type potatoes left over from a dinner party I hosted. To avoid having them go to waste I decided to cook them and freeze in Seal-a-Meal bags. I made a double batch of crisps (two huge potatoes), and a triple batch of chips (three huge potatoes) That took care of that.

The potato crisps are still there. Pictured above is one potato worth of the chips. The fish is marketed as Swai, a type of catfish from SE Asia sold in the US under another name due to legislation protecting the catfish market. It's very good, and you'll be pleased with the price. I have a ton of it. OK FINE! Three pounds of it.

The breading is my own breadcrumbs seasoned. The fish was deep-fried in the same oil following the potatoes. Now it's all gummed up bread-crumby fishy oil. They were cooked at 350˚F / 175˚C for a mere two minutes. They are delicate, flakey, and barely cooked, I dare say, perfectly cooked. Pretty much everybody I know would consider them undercooked. But every fish-complainy person I know, and they are legion, here in the heartland a thousand miles from the nearest shore, is wrong. Period. And I'm right. How's that for fish-arrogance? That's right, I said it, I'm right and everybody else I know is wrong.

Officially, the fish in fish and chips is haddock, cod, or flounder, coated with a batter. I did not do that so this is not official fish and chips.

Boy, this makes me want to eat some more. Good thing I made extra.