Midwestern American Skate Fish and Chips

Ingredients

In this Midwestern American adaptation, we replace the traditional British batter with a cornmeal coating for the skate fish fillets. Additionally, we season the potato wedges with a zesty blend of herbs and spices, adding a unique twist to the classic dish. We alse have the original recipe for Skate Fish and Chips, so you can check it out.

• 4 skate fish fillets (about 6 ounces each) 4 skate fish fillets (about 6 ounces each)
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Lemon wedges, for serving Lemon wedges, for serving
• Tartar sauce, for serving Tartar sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 425°F (220°C).
2. 2.
   In a shallow dish, combine the cornmeal, paprika, garlic powder, salt, and pepper.
3. 3.
   Dip each skate fish fillet into the cornmeal mixture, pressing gently to adhere the coating.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the fish fillets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   Meanwhile, in a large bowl, toss the potato wedges with olive oil, dried thyme, dried oregano, garlic powder, paprika, salt, and pepper until well coated.
6. 6.
   Arrange the seasoned potato wedges in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy.
7. 7.
   Serve the crispy cornmeal skate fish fillets and zesty potato wedges with lemon wedges and tartar sauce on the side.

Treat your ingredients with care...

• Skate fish — Ensure the fish fillets are fresh and free from any strong fishy odor. If skate fish is not available, you can substitute it with other white fish fillets such as cod or haddock.
• Cornmeal — Use fine or medium-grind cornmeal for the coating to achieve a crispy texture. Avoid using cornmeal labeled as "corn flour" or "cornstarch" as they have different textures.

Tips & Tricks

• For an extra crispy coating, refrigerate the coated fish fillets for 15-30 minutes before frying.
• Serve the fish and chips immediately after cooking to maintain their crispiness.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the cornmeal coating.
• Customize the seasoning for the potato wedges by adding your favorite herbs and spices.
• If you don't have tartar sauce, you can serve the fish with ketchup or a homemade aioli.

Serving advice

Serve the Midwestern American Skate Fish and Chips hot, with lemon wedges and tartar sauce on the side. Accompany it with a fresh green salad or coleslaw for a complete meal.

Presentation advice

Arrange the crispy cornmeal skate fish fillets and zesty potato wedges on a platter, garnishing with fresh herbs such as parsley or dill. Serve with lemon wedges and a small ramekin of tartar sauce for dipping.