23 March 2012
MMMMMM....
Last Sunday I made some super fast fish and chips for dinner before settling down with a beer, some malt vinegar and The King's Speech...
I know...a super British evening, right? It was totally unintentional despite my love of theme evenings...I swear. ;)
I have made a version of this before...the original comes from Rachael Ray's Crispy Oven Fish Fry with Mushy Peas. I even wrote about it on my old blog (Old Bay, All the Way!)
This time I had shopped without the original recipe and so did it by memory and what I had on hand. I used tilapia and it worked perfectly! It came out much better this time around.
I also decided to make the mushy peas at the last minute but only really had mint...so I chopped up a handful, mushed up half the bag of the defrosted frozen peas I had and simmered it all up with some miso and onion powder. I think I threw in some powdered lemon peel too. It also came out much better doing it on the fly.
Perhaps I do better when I am hungry and impatient???
The chip recipe was a new adventure courtesy of Outlander Kitchen. They are a fantastically easy cold oil method. I've made them again for a snack after work since movie night.
I was sort of all over the place and didn't plan well so my fries ended up cold...but next time...
I have some fish left in the freezer and some potatoes in the basket, so I am going to make it all again tonight!
It just goes to show you how you can fall back on recipes and run on instinct.
XO