Fish & Chips

My First Official Offering - mighty tasty on a cold winter's eve!

Started with the potato wedges about 2 hours beforehand. Not really time-sensitive, but you want the coating to spend at least a half-hour on the taters so it'll hold during the frying process.

Here, wedges rest after coated with flour/salt/pepper/seasoning salt blend. Blend was placed in a gallon-sized plastic bag; potatoes were processed in batches to coat evenly.

The other half of our title makes an appearance. Talapia fillets are sliced as shown and dusted in the same manner as above with a mixture of cornmeal/breadcrumbs/flour/salt/pepper/garlic salt--in descending quantity, ATT (Adjust To Taste). Let these guys rest in fridge for at least 30 minutes, too.

Rounding out the menu, a mixture of carrots and pear. Carrots were cooked until almost fork tender, the pear was cubed and added along with a couple tablespoons of brown sugar and a pinch or two of chopped mint (tonight dried, summer it's fresh!)

6-8 pieces at a time, sizzling away in a large skillet of vegetable oil. These went for 4-5 minutes apiece; you can tell something is done when frying when it floats! Drain on paper towel on paper bag for greatest absorbency.

~= The Finished Goods =~

Served with a dollop of tartar sauce (mayo/relish blend) for the talapia and balsamic vinegar for the fries.

Verdict: I liked it all. JLaw thought the pears were too "smushey". A nice start, I dare say.
Leftovers: Fish and potatoes both can be frozen. Rewarm in 450 F oven for 10 minutes or so.
Sources: You see any measurements here? Years of experimenting, for this one!