Fish & Chips with Radish, Sugar Snap Pea & Romaine Salad

Fish & Chips

with Radish, Sugar Snap Pea & Romaine Salad

Group Created with Sketch. 35 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving

Tonight we’re making a beloved British classic: fish and chips. This dish is traditionally a combination of battered, deep-fried fish and french fries (or “chips”). Our lighter take features crispy, pan-fried cod fillets and a side of roasted potato wedges dusted with a robust spice blend of ground bay leaf, ground celery seeds, a dash of cayenne and more. We’re also making a creamy aioli for dipping, and serving it all with a refreshing salad featuring spring’s best produce.

Tonight we’re making a beloved British classic: fish and chips. This dish is traditionally a combination of battered, deep-fried fish and french fries (or “chips”). Our lighter take features crispy, pan-fried cod fillets and a side of roasted potato wedges dusted with a robust spice blend of ground bay leaf, ground celery seeds, a dash of cayenne and more. We’re also making a creamy aioli for dipping, and serving it all with a refreshing salad featuring spring’s best produce.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes lengthwise into 1-inch-thick wedges. Snap off and discard the stem end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Cut off and discard the root end of the romaine; roughly chop. Cut off and discard the ends of the radishes; thinly slice. Finely chop the parsley leaves and stems.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the aioli:
4 Make the aioli:

While the potatoes continue to roast, in a medium bowl, combine the mayonnaise, garlic paste and the juice of 4 lemon wedges; season with salt and pepper to taste.

Coat & cook the cod:
5 Coat & cook the cod:

While the potatoes continue to roast, in a large bowl, whisk together the rice flour and ½ cup of water until smooth; season with salt and pepper. Pat the cod dry with paper towels; season both sides with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, coat the seasoned cod in the batter (letting any excess drip off); add to the pan. Cook 6 to 8 minutes on the first side, or until golden brown and crispy. Flip and cook 3 to 5 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the romaine, radishes, blanched sugar snap peas and ¼ of the aioli. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Transfer the cooked cod and roasted potatoes to serving dishes. Garnish the cod and potatoes with the parsley. Serve with the remaining aioli and remaining lemon wedges on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes lengthwise into 1-inch-thick wedges. Snap off and discard the stem end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Cut off and discard the root end of the romaine; roughly chop. Cut off and discard the ends of the radishes; thinly slice. Finely chop the parsley leaves and stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
4 Make the aioli:

While the potatoes continue to roast, in a medium bowl, combine the mayonnaise, garlic paste and the juice of 4 lemon wedges; season with salt and pepper to taste.

Coat & cook the cod:
5 Coat & cook the cod:

While the potatoes continue to roast, in a large bowl, whisk together the rice flour and ½ cup of water until smooth; season with salt and pepper. Pat the cod dry with paper towels; season both sides with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, coat the seasoned cod in the batter (letting any excess drip off); add to the pan. Cook 6 to 8 minutes on the first side, or until golden brown and crispy. Flip and cook 3 to 5 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the romaine, radishes, blanched sugar snap peas and ¼ of the aioli. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Transfer the cooked cod and roasted potatoes to serving dishes. Garnish the cod and potatoes with the parsley. Serve with the remaining aioli and remaining lemon wedges on the side. Enjoy!