Sunday, September 26, 2010
Fish and chips with a twist. Fish was first dusted with flour, then dipped in a lightly beaten egg and finally covered with homemade bread crumbs, loaded with dried herbs and grated cheese. Baked in the oven instead of deep fried, to cut down the fat. Oh, I cheated a little, the potato wedges were store-bought, which were back together with the fish. While the fish and wedges were enjoying their sauna, a mayo-based dipping sauce was whipped up with mayonnaise, mustard and finely chopped onion.