About the Dish

1 1/2 cups Self-Rising Flour
2 teaspoons Smoked Paprika
1 Farm Eggs
14 ounces Potatoes
1 teaspoon Honey
2 tablespoons Malt Vinegar
12 ounces Wild-Caught Atlantic Dogfish
3 ounces Salad Greens
1 Lemon
Per Serving
Calories 920
Total Fat 53 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 140 mg
Sodium 1320 mg
Total Carbohydrates 66 g
Dietary Fiber 6 g
Sugar 5 g
Protein 34 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

English Pub Ale

Atlanta's Wild Heaven and England’s Arundel Brewery collaborated to create a classic English pub ale. Amber in color while nicely hopped, it should be the perfect pairing for a classic British dish like fish & chips.

Wild Heaven Bestie Pub Ale, Atlanta, Georgia

Glera - Veneto, Italy

Sparkling wine is always great with fried foods. The bubbles scrub the palate clean after each weighty bite. I believe the soft peachy flavors of prosecco will also work well with the hint of sweetness from the honey-malt vinegar.

Santa Margherita Prosecco Superiore, Italy

METHOD

1
• Heat oven to 425° F. • In a bowl, combine 1 cup flour, smoked paprika, 1/2 teaspoon kosher salt, egg and 2/3 cup water. Whisk well. This is your fish batter.
2
MISE EN PLACE • Peel potato; cut into 1/2-inch thick fries (chips). Transfer to a saucepan, and cover with water. • Cut lemon into wedges. • Slice dogfish into strips 1-2 inches wide and 4-5 inches long.
3
• Stir potato. Drain away starchy water. • Add fresh water to cover, and place over high heat. When water boils, cook 3 minutes. • Drain potato.
4
• On a baking sheet, toss potato with 1 tablespoon cooking oil and 1/4 teaspoon kosher salt. • Bake in oven 15 minutes. • Gently stir and flip potato. Bake until golden-brown, about 10 minutes.
5
While potato cooks, in a bowl whisk together honey, vinegar, 2 tablespoons olive oil and 1/4 teaspoon kosher salt.
6
• Place a large, deep skillet over medium-high heat. Add 1 inch cooking oil. • Pour remaining 1/2 cup flour on a plate. Dredge fish in flour. Shake off excess. • Set a paper towel-lined plate by the stove.
7
• When oil is hot enough, a spoonful of batter should quickly puff and brown when added. • Dredge each fish piece in batter, and transfer to skillet. (Do not overcrowd pan; if necessary, cook in batches.) Cook without disturbing until browned on bottom, 1-2 minutes.
8
• Flip fish. Cook until browned on other side, 1-2 minutes. • Transfer fish to prepared plate.
9
• Divide fish, chips and salad greens between 2 plates. • Serve with lemon wedges and malt vinaigrette. Enjoy!

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