by Angie Barrett April-6-2012
- 1/2 pound fresh cob (I used 2 fillets)
- olive oil
- 2 tablespoons flour
- 2 tablespoons cornmeal
- 1/2 tablespoon ground mustard
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- For Chips/Potato Wedges:
- 4 russet potatoes
- Salt and Pepper
- olive oil
- 1/2 tablespoon paprika
- 1 tablespoon rosemary
- 1 teaspoon granulated garlic
- **Parsley for garnish
Preheat oven to 450F. Slice potatoes in half lengthwise and then again slice them across. Slice each half into wedges. I got 16 chips/wedges from each potato.
Coat with olive oil. Sprinkle with salt, pepper, rosemary and garlic. Toss to coat.
Bake 20 minutes and then flip. Bake for 20 more minutes or until tender. Remove from oven and let cool.
To make the fish, combine four, cornmeal, ground mustard, salt and pepper into a bowl. Cut fish into pieces. I cut each fish fillet into 4 pieces, but you could leave them whole or cut them in half. However you'd like to do it.
Toss the fish into the flour and cornmeal mixture. Toss to coat.
Heat 5-6 tablespoons of olive oil over medium high heat. Once oil is hot, add fish.
Cook for 3-4 minutes and flip. Cook for 3-4 minutes until done.
Prep time: 10 minsCook time: 50 minsTotal time: 1 hourYield: 2