Monday, January 3, 2011

Baked fish and chips with caesar salad

We had a great meal tonight! The kids loved it, they were fighting over the leftovers for their lunches tomorrow!
I used tilapia for the fish, we enjoy this and it has less of a fishy smell than halibut.
For 3 fillets I used 1/2 cup flour seasoned with 2T old bay, salt and pepper mixed in.

Salt and pepper the fillets then dip in the flour and then into a beaten egg. Then into panko crumbs.
Bake at 400 for 10 minutes or until the crumbs are just golden brown.

For the potatoes I cut them into a large dice. I used 3 large potatoes. Put into a bowl and add about 1/4 cup of olive oil, salt and pepper and 2 T oregano. Place on a cookie sheet and bake at 400 for 25 minutes until golden and crispy.

4 T thick plain yogurt
2 T mayo
1 dill pickle diced finely
2 T pickle juice
2 t mustard
Mix and serve with the fish

Caesar salad dressing
2 T thick yogurt
1/3 cup red wine vinegar
2 t anchovy paste
1 T dijon mustard
5 garlic cloves
black pepper
1 T grated parmesan cheese
1/3 olive oil
Pulse everything several times in a blender except the oil. Then turn on and slowly add in the oil until dressing is thick and creamy.
Serve over fresh romaine with parmesan and garlic croutons.