My version of convenience fish 'n chips.
The British Twist
The Fish 'N Chips concept is one that I love, except that I don't love fried foods. They always made me feel icky, so I just stayed away from them.
The exception was when I lived in Australia. Although it was somewhat rare, we would occassionally walk from our flat down quiet Murdoch Road to our favorite fish 'n chips shop - Gwenie's. Gwenie was always in back making sure the operation was rolling along, while Gary was up front helping customers with fish selection (you chose your filet when you ordered), and Dennis was at the counter scooping freshly fried chips by the pound onto butcher paper, wrapping them up, and marking the outside of the package with a grease marker so that whatever young bloke that was ringing up guests would know how many pounds of chips you bought.
French fries sold by the pound on butcher paper - what a concept. In this country, that would be the "super size" for one; in Australia, that would be enough chips for a family of 6.
As tasty as Gwenie's fish 'n chips were, it still did not change my preference for baked over fried foods. So, while the idea of fish 'n chips appeals, I don't execute the dish in the traditional manner. In other words, I bake. Sorry, mates!
Here's your menu - you'll have to read on to hear the southern slander!
Please visit my Contributors page to see who provides all the wonderful ingredients for my April meals! Tonight's fish, all produce, and other ingredients like the olive oil & olives are courtesy of Whole Foods Market~Alpharetta Harry's. King Arthur Flour provides all gluten-free baking flours for my recipes in the April meals, and Enjoy Life Foods provided the yummy cookies for tonight's dessert! And the filling in those Surprise Brunch Muffins I mention at the end of this post, it contains the premium Mila chia seeds, which were provided by my friends at Life Max!
Fish 'n Chips Gigi's way(I used a fresh wild-caught cod filet from Whole Foods Market~Alpharetta Harry's)
Pan Dressing (leftover corn muffins & naan from last week are coming in handy!)
Green Beans with lemon, olives, roasted garlic, olive oil
Peach Cobbler Non-Dairy Frozen Yogurt Cookie Sandwiches (perfect flavor combo with the crispy Vanilla Honey Grahams from ELF)
The Fish 'N Chips concept is one that I love, except that I don't love fried foods. They always made me feel icky, so I just stayed away from them.
The exception was when I lived in Australia. Although it was somewhat rare, we would occassionally walk from our flat down quiet Murdoch Road to our favorite fish 'n chips shop - Gwenie's. Gwenie was always in back making sure the operation was rolling along, while Gary was up front helping customers with fish selection (you chose your filet when you ordered), and Dennis was at the counter scooping freshly fried chips by the pound onto butcher paper, wrapping them up, and marking the outside of the package with a grease marker so that whatever young bloke that was ringing up guests would know how many pounds of chips you bought.
French fries sold by the pound on butcher paper - what a concept. In this country, that would be the "super size" for one; in Australia, that would be enough chips for a family of 6.
As tasty as Gwenie's fish 'n chips were, it still did not change my preference for baked over fried foods. So, while the idea of fish 'n chips appeals, I don't execute the dish in the traditional manner. In other words, I bake. Sorry, mates!
Here's your menu - you'll have to read on to hear the southern slander!
Please visit my Contributors page to see who provides all the wonderful ingredients for my April meals! Tonight's fish, all produce, and other ingredients like the olive oil & olives are courtesy of Whole Foods Market~Alpharetta Harry's. King Arthur Flour provides all gluten-free baking flours for my recipes in the April meals, and Enjoy Life Foods provided the yummy cookies for tonight's dessert! And the filling in those Surprise Brunch Muffins I mention at the end of this post, it contains the premium Mila chia seeds, which were provided by my friends at Life Max!
Fish 'n Chips Gigi's way(I used a fresh wild-caught cod filet from Whole Foods Market~Alpharetta Harry's)
Pan Dressing (leftover corn muffins & naan from last week are coming in handy!)
Green Beans with lemon, olives, roasted garlic, olive oil
Peach Cobbler Non-Dairy Frozen Yogurt Cookie Sandwiches (perfect flavor combo with the crispy Vanilla Honey Grahams from ELF)
A little lemon, a sprinkle of dill, a few pepper rings, and thinly sliced red potatoes tossed with olive oil & sea salt.
The Southern Slander (if it is possible for one to slander a crispy ball of fried cornmeal!)
And if baked "fish 'n chips" didn't get you to question my culinary sensibility, I'm sure a side dish of pan dressing will. But before you accuse me of being out of season with this dish and click away, hear me out. I'm a southern girl, and in the south, if you have fish (I'll omit the "fried" part, as that goes without saying), a hush puppy is not far away. But again, hush puppies are fried, so that wouldn't work for this meal (I hope this doesn't get me kicked out of the south!).
Pan dressing and hush puppies happen to be first cousins - the only thing really separating the two is that the puppies get fried. Did I convince you?
And if baked "fish 'n chips" didn't get you to question my culinary sensibility, I'm sure a side dish of pan dressing will. But before you accuse me of being out of season with this dish and click away, hear me out. I'm a southern girl, and in the south, if you have fish (I'll omit the "fried" part, as that goes without saying), a hush puppy is not far away. But again, hush puppies are fried, so that wouldn't work for this meal (I hope this doesn't get me kicked out of the south!).
Pan dressing and hush puppies happen to be first cousins - the only thing really separating the two is that the puppies get fried. Did I convince you?
Remember the corn muffins & naan bread from last week? I froze the leftovers, and now they're being transformed into breadcrumbs for our dressing.
I combine the bread crumbs, eggs (for binding), minced onions & carrots, vegetable broth, sage (dried from last year's garden), tarragon, rosemary sea salt & pepper.
Spread the mixture into a lightly greased baking dish & bake for about half an hour.
Baked dressing.
Since we had the purple cabbage last night (oh, can we please forget last night's dinner??), I decided I'd go with a simple side of green beans with olive oil, sliced olives, roasted garlic, and lemon juice.
And so that you don't forget about our GIVEAWAY (click to enter to win 2 boxes of cookies & 1 bag of MEGA CHUNKS from Enjoy Life Foods!), I'm incorporating those fabulous Enjoy Life Foods Crispy Cookies into dessert again!
Peach Cobbler Frozen Yogurt sandwiched between ELF Crispy Vanilla Honey Grahams
Crushed peaches, organic 365 Everyday Value powdered sugar, So Delicious coconut milk yogurt, rice milk, vanilla extract, cinnamon, & mace come together for a cool dairy-free treat!
Dairy-free and seriously good!
And guess what? The super-nice folks over at Turtle Mountain gave a shout out for my Surprise Brunch Muffins posted earlier today, and left a little gift for us! Click on the recipe name to see the muffins, and scroll down to the comments for your SO DELICIOUS dairy-free coconut milk product COUPON! Thank you Turtle Mountain/So Delicious!
I hope you enjoyed the meal...come back tomorrow for our fabulous Friday dinner and the wrap up for week 2 of Now Gigi Serves Dinner!
I hope you enjoyed the meal...come back tomorrow for our fabulous Friday dinner and the wrap up for week 2 of Now Gigi Serves Dinner!
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