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In the Groove: Fish + Grilled Rosemary Chips

by evh on August 19, 2014

fish_and_chips

This back to school stuff is hard. Don’t get me wrong, I LOVE having a routine again but boy the last few days have been exhausting. Part of it is from the early mornings, no more summer slumbers of lazy sleeping in days. The other part of it is these are long, stimulating days for the kiddos so their exhaustion becomes well … explosive at the end of the day … this kids stuff is challenging. We eat healthy for the most part, sure there are special treats sprinkled throughout the week, but most dinners consist of the good stuff. Now that we have been in school for a few weeks, the carpool is back on, and we’ve hit our groove, we decided to celebrate with some Fish + Grilled Rosemary Chips –– I know it’s not cake, but it’s a dang good way to have dinner once in a while. Black drum is an easy to cook, fairly mild, and low oil fish that’s gentle on the pocketbook. Wrapped up in a light and airy batter and served alongside some grilled rosemary wedges –– let the celebratory gobbling begin.

fish Rosemary_chips

Fish + Grilled Rosemary Chips
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
20-25 minutes
Fish + Grilled Rosemary Chips
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
20-25 minutes
Ingredients
for the fish
  • 1 pound fresh black drum fish (or other mild flavored and low oily fish) sliced into 1
  • 1 cup all-purpose flour
  • 1 cup brown rice flour
  • 2 1/2 -3 cups sparkling water
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 medium lemon for serving
  • 1/3 cup malt vinegar for serving
  • neutral oil for frying
for the potatoes
  • 3-4 large russet potatoes sliced into wedges
  • 2 Tablespoons olive oil
  • 2 sprigs (about 2 remove leaves from the stems
  • 1/2 teaspoon kosher salt
Servings: servings
Units:
Instructions
for fish
  1. In a large bowl, combine flours, onion, garlic, salt and pepper. Next, slowly add in the sparkling water, a 1/4 cup at a time, while gently stirring together. Add enough water to get a smooth pancake like batter consistency and set aside.
  2. Place a heavy duty pan over medium high heat. Add in oil that equals one inch in the pan. Allow oil to heat up for about 1-2 minutes or until a drop of batter sizzles in the pan upon entering. Once hot, drag strips of fish through the batter, one at a time and place into the hot pan gently. Continue the process until the pan is full, yet there's enough room for the fish to move around a bit. Let cook on one side until lightly golden about 3-4 minutes. Then flip to the other side until lightly golden. Remove fish from oil and place onto a layer of paper towels to drain off excess oil. Repeat the process until all of the fish is cooked.
  3. Once all of the fish is cooked and on the paper towels. Pat one more time with the towels and serve with the rosemary chips along side some fresh lemon wedges and malt vinegar (if desired).
for potatoes
  1. Place 4 cups of water into a large pan over high heat, add potatoes and one rosemary sprig's leaves, and bring to a boil. Let boil for 10 minutes then drain out water. Add olive oil, salt and remaining rosemary leaves and gently toss together. Preheat grill or grill pan to a medium high heat.
  2. Place wedges onto a hot grill pan or grill. Cook both sides until lightly golden - about 3-4 minutes a side. Remove from heat then serve.
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