|2 servings||calories per servings 920||protein serving 34 g||carbs per serving 66 g||total fat per serving 53 g|
Once tossed back from cod-fishing boats as net-clutter, dogfish—actually a small shark—is steadily finding its way into U.S. fish markets and restaurants. Although American diners are still warming up to the idea of dogfish for dinner, the United Kingdom has embraced this “bycatch” as it is traditionally served (battered and fried alongside seasoned potatoes), a classic dish better known as “fish and chips”! The quintessential malt vinegar is used to make a vinaigrette for your fresh greens on the side, but there’s plenty leftover to drizzle over the rest of your plate.
|Nutrition Facts||/ Per Serving|
|Total Fat||53 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||6 g|
• 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.
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.
• Stir potato. Drain away starchy water.
• Add fresh water to cover, and place over high heat. When water boils, cook 3 minutes.
• Drain potato.
• 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.
While potato cooks, in a bowl whisk together honey, vinegar, 2 tablespoons olive oil and 1/4 teaspoon kosher salt.
• 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.
• 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.
• Flip fish. Cook until browned on other side, 1-2 minutes.
• Transfer fish to prepared plate.
• Divide fish, chips and salad greens between 2 plates.
• Serve with lemon wedges and malt vinaigrette. Enjoy!
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.Learn More...