Lightened Up Fish & Chips - Potato Chip Crusted Cod + Malt Vinegar Reduction

Fish and Chips with Malt Vinegar is a classic dish best known for its popularity in the British Isles. Its timeless appeal is not accidental.  A nice, firm White Fish (typically Cod or Haddock) enrobed in crispy deep fried batter usually sounds pretty good to me. Of course, Fish and Chips is hardly a figure-friendly dish, but is there a way to make it a bit less rich? Turns out that Salt and Vinegar Chips (the ONLY Chip flavor as far as I'm concerned) are the key to satisfying your Fish and Chips craving without a deep-fryer. The second key is of course not to eat the remainder of the bag - but they are so tempting! 

Salt and Vinegar Potato Chip Crusted "Fish & Chips" with Lemon Parsley Potatoes and Malt Vinegar Reduction
Photo: NK 

To guard against this inevitability I bought two single-serve bags of Salt and Vinegar Chips. We all know I have zero self-control and the two bags contained just the right amount for this recipe's crispy Crust. Depending on how coated you'd like your Fillets, you can even use less crumb topping. 

Since the "Chips" in classic Fish and Chips are really just the British way of referring to French Fries, today's answer to this component of the meal will instead be fast-cooking Fingerling Potatoes brightened up by Lemon Zest, Parsley and tossed in only a small amount of Oil. They might not be real "Chips" but they are pretty tasty and definitely easy so we're invoking some creative license here. Finally, to tie everything together, Classic Malt Vinegar gets an update by being reduced down to a syrupy drizzle. The Vinegar Reduction can be made even a few days ahead and the Potatoes are cooked quickly, just before the fish - believe it or not, even without advanced preparation you can have this dish ready in just about 45 minutes to 1 hour. We hope you enjoy our slightly lighter update of a classic guilty pleasure.


Timing this Recipe & Order of Preparation:

Start to finish, you can prep and cook this dish and all its accompaniments in 45 min to 1 hour. Cook time is only about 35 minutes total for Potato Side Dish and Fish. Malt Vinegar Reduction can be made in advance or as the oven preheats (it takes 10 minutes or so) - Here's how and when to do it all:

Prep and chop all ingredients for the Potatoes. 

Make the Malt Vinegar Reduction ahead if you have time, or make it while the oven is preheating for the Potatoes (500 degrees).

Make the Potatoes. Prep all Fish Ingredients while Potatoes cook. When Potatoes are finished, lower oven to 400 degrees for the Fish and set the Potatoes aside. They can be served at room temperature or reheated one or two minutes before Fish is done. In fact you could pop them back in the oven for the last minute or two that the Fish cooks. 

Make the Fish and finish it a minute or two under the Broiler to achieve a nice golden brown crust. Serve with a drizzle of Malt Vinegar Reduction on the Fish and extra on the side. Enjoy!  


Salt and Vinegar Potato Chip Crusted Cod & Potatoes with Malt Vinegar Reduction
Adapted from Cooking Light
Serves 2 

Ingredients:
2 - 6 to 8 Ounce Cod Fillets

Salt and Pepper

1 Recipe Lemon Parsley Fingerling Potatoes* (recipe follows)
1 Recipe Malt Vinegar Reduction* (recipe follows)
About 2 Cups of Salt and Vinegar Flavored Kettle Chips
1/4 teaspoon Hot Smoked Spanish Paprika or Regular Paprika
2 heaping teaspoons Light or Fat Free Mayonnaise
Parchment Paper

Method: 
Make the Malt Vinegar Reduction. (Can be done a day or two in advance if you like)
Make the Lemon Parsley Fingerling Potatoes. Both recipes are below.

For the Fish, Preheat oven to 400.
Crush Potato Chips into fine crumbs by placing them in a plastic bag and smacking them with a blunt object. Sprinkle Paprika into the Potato Chip Crumbs and combine. 

Place Cod Fillets on a piece of Parchment in a Baking Dish.

Season Cod Fillets lightly with a pinch of Salt and some Pepper

Evenly spread 1 teaspoon or so of Light Mayonnaise evenly over each Cod Fillet.

Preparing the Cod, Photo: NK

Gently press Potato Chip Crumbs all over each Fillet, covering the top of them completely.

Bake for 10-12 minutes until somewhat firm and opaque. 

Turn on Broiler and finish the Fish for 1.5 minutes under the Broiler to brown the crust. Keep an eye on it so it doesn't burn. Fish is done when it is easily flaked off with a fork. 

Serve immediately with Fingerling Potatoes on the side and a drizzle of Malt Vinegar Reduction over the Fish. Serve extra Malt Vinegar Reduction on the side as well. 
Enjoy! 


Malt Vinegar Reduction
Makes enough for at least 6 Servings of Fish 
(Keeps in the fridge for a few days and can be made a day or more in advance)

Ingredients:
1 teaspoon White Sugar
3/4 Cup Malt Vinegar
1 Tablespoon Beer (Optional)

Method:
In a small pot, bring ingredients to a gentle boil. Allow to boil slowly, stirring occasionally, until liquid is reduced to about a third of the volume. Once reduced, the liquid should become very syrup and spoon should be coated. This will take about 8-10 minutes. Be sure to watch the Vinegar cook the whole time. It's easy to go from syrup to shellac and totally ruin your vinegar and pan. Once desired consistency is achieved, set aside Vinegar Reduction in a heatproof vessel to cool. 

Lemon Parsley Fingerling Potatoes

Lemon Parsley Roasted Fingerling Potatoes, Photo:NK

Serves 2-3

Ingredients: 
1 Pound Fingerling Potatoes
Kosher Salt
Black Pepper
1/4 finely chopped Italian Parsley
2 teaspoons Olive Oil
1 Tablespoon Lemon Zest

Method:
Preheat oven to 500. 

Toss Potatoes in Oil and place in a baking pan.

Sprinkle with Kosher Salt and Pepper. 

Bake for 22 minutes until tender and golden, shaking the pan once in a while to rotate Potatoes. 

When cooked, toss in the Lemon Zest and Parsley. These can be served at room temperature or rewarmed slightly for a minute or two when ready to serve. 


Enjoy!

Down Mexico Way - Ancho Chicken Tacos with Avocado Crema & Micheladas

Whenever I ask my husband if he's got any special requests for the next week's dinner lineup, he always responds (in a petulant child's voice he puts on for my amusement), "Tacos!!!" Really, I don't know why I even bother asking, as this is almost always his response. By now, it's a running joke in our house. One of the reasons Tacos are so universally loved is probably their amazing versatility. They really do offer something for everyone. We've surely explored the wonders of Tacos before on NK. As a refresher, check out our quickie version of Tacos al Pastor (my all time favorite Taco preparation, recipe HERE), and of course, my friend Marina's extremely delicious version Baja Fish Tacos - recipe HERE.

So I ask you, who doesn't love a good taco? 

This week's Taco inspiration comes from a recipe I adapted from Cooking Light. These spicy Mexican-style Chicken Tacos have a ton a flavor and not a lot of fat. Ancho Chile Powder provides a real kick, and cooling Avocado Crema adds richness. Best of all, these are incredibly easy to prepare. 

Ancho Chicken Tacos with Avocado Crema, Photo: NK

Since nothing complements a Taco better than Beer, we'll also share our favorite recipe for an amazing, spicy Mexican Beer-based cocktail, the Michelada. 

Quick and Easy Ancho Chicken Tacos with Avocado Crema and Cilantro Slaw 
Adapted from Cooking Light
Serves 4 (2 Tacos each)

Ingredients:
1 Lb Organic Chicken Breast, boneless and skinless, cut into bite sized chunks
1 Tablespoon Canola Oil 
8 (6 inch) Corn Tortillas

Spice Rub, Photo: NK

For the Avocado Crema
1/4 Cup Light Sour Cream
1/2 Avocado, very ripe and cut into chunks
2 Tablespoons Lime Juice
1/4 teaspoon grated Lime Zest
1/8 teaspoon Salt 
2 Tablespoons Skim Milk

For the Spice Rub
1/2 teaspoon Garlic Powder
1 teaspoon Ancho Chili Powder
1/2 teaspoon Ground Cumin
1/4 teaspoon Salt 

For the Slaw

Preparing the Crema, Photo: NK

2 Cups Packaged Cole Slaw Mix
2 Tablespoons Lime Juice 
1/2 Cup Scallions, white and green parts, thinly sliced
1/4 Cup Fresh Cilantro, chopped
1 Tablespoon Canola Oil
1/4 teaspoon Salt

Method:
Prepare the Spice Rub by mixing all ingredients together. 

In a medium bowl, prepare the Slaw by mixing all ingredients together. Toss well and set aside. 

Slaw and Avocado Crema, Photo: NK

Prepare the Avocado Crema by mixing the Sour Cream, 2 Tablespoons of Lime Juice, 1/4 teaspoon Lime Zest, Salt and Skim Milk in a bowl. Next, add the Avocado chunks. Using a fork, stir vigorously mashing avocado as best you can into the bowl to break it down. When you have made the mixture as smooth as possible, it should be a pale green shade. 

Heat a large skillet over medium high heat. 
Add 1 Tablespoon Canola oil. 
Toss Chicken pieces together with the Spice Rub until evenly coated. Add seasoned Chicken to skillet. Cook about 4 minutes, stirring frequently, until cooked through. Remove chicken to a plate, cover lightly,and set aside. 

While Chicken is resting, heat Tortillas according to directions. (We usually wrap 4 at a time in a damp paper towel and put them in the microwave for 25 seconds.)

To Assemble: Portion some Chicken in the middle of the Tortilla, drizzle with about 1 Tablespoons Avocado Crema, and top with a 1/4 Cup of the Slaw. Optionally garnish with a think slice of Avocado. Add your favorite hot sauce and enjoy!

Plus ~ A Bonus Leftover Idea for 2:
If you've got extra Slaw and Avocado Crema, just mix them together and save overnight in the fridge. The next day, chop up half an Orange or other Citrus and mix into the Slaw, squeezing a bit of the juice on top. Pick up an an extra Avocado, cut in half, and season with Salt and Pepper. Stuff with Avocado Crema and Orange Slaw. Makes a great side dish!

 Avocado Stuffed with Orange, Slaw and Avocado Crema, Photo: NK

Now for the drink:

Salt Rimmed Glass, Photo: NK

House Michelada
Adapted from Aida Mollenkamp
Makes 2 drinks

Ingredients:
4 Tablespoons Kosher Salt
1/4 teaspoon Ancho Chile Powder
1/4 Cup Bottled Lime Juice 
1 whole Lime, quartered
1 teaspoon Tabasco
+
1 teaspoon Cholula - (or instead of Tabasco and Cholula, two teaspoons hot sauce of your choice - less if you are spice averse)
1.5 Cups light Mexican Beer, we use Modelo Especial
2 teaspoons Low Sodium Soy Sauce (or 1 tsp Regular Soy)
2 teaspoons Worcestershire Sauce
6 Ice Cubes

Method:
Put Kosher Salt on a plate and sprinkle the Ancho Chile Powder over it. 
Rub a fresh Lime quarter around the rims of each glass and place it rim down into the Salt and Chile Mixture until evenly coated. 

In a separate pitcher or large glass, mix Beer, Lime Juice, 2 teaspoons of Hot Sauce (or less if you prefer), Soy Sauce, and Worcestershire. Mix well. Place 3 ice cubes in each glass and pour Beer Mixture over. Garnish with a Lime Wedge. Cheers! 

Michelada, Photo: NK

Sinless Southern Comfort - Pork With Bourbon-Peach Sauce

"The Scream" Edvard Munch

With the mercury rising to the mid-sixties just yesterday, an unseasonably warm winter here in New York seems to be drawing to a close.

While balmy weather in early March is definitely a reason to frolic, it also brings to mind the unsettling specter of bathing suit season just around the corner...

As you've probably gathered, we here at NK don’t enjoy deprivation, so this week’s challenge is to cook up a calorie-conscious yet satisfying meal that won't plump up our waistlines. Southern food is one of our favorites, but it’s not a cuisine typically associated with lighter fare.  


Today’s recipe is an easy and healthy pork dish that spotlights the oh-so-southern ingredients, bourbon and peaches. It can be prepared in under 25 minutes as well.

This dish doesn’t skimp on flavor, and keeps the calories under 300 by using less oils in the cooking process and smaller portions of protein. Serve alongside a steamed veggie, and you have a balanced dinner that’s fast enough for a weeknight. I hope you'll find that the bourbon peach sauce makes for a surprisingly delicious light meal. Using frozen organic peaches makes it an entree that can be made all year round.

Frozen Peaches, Photo: NK

Here's how to do it:


Pork Chops with Bourbon-Peach Sauce
Adapted from Cooking Light
Serves 4 
*Per Serving: about 275 calories, 9g of fat


Ingredients:
4 (4 ounce) boneless Berkshire Pork Medallions - about an inch thick
Salt
Pepper
Cooking Spray

Pork Medallions, Photo: NK

1 Tablespoon minced Shallots
1 teaspoon minced Garlic
1 1/2 cups Organic Frozen Sliced Peaches
1/2 cup fat free, reduced sodium Chicken Broth
2 teaspoons Brown Sugar
2 Thyme Sprigs plus extra for garnish
2 Tablespoons Bourbon
2 teaspoons whipped Light Butter


Method: 
Season pork with salt and pepper.
Heat a large non stick skillet over medium high flame. 
Coat pan with cooking spray and add pork to the pan. 
Cook about 4-5 minutes on each side until browned and cooked through.
Remove pork and cover to keep warm. 


Add shallots and garlic to the same pan and sauté for 30 seconds. Add the broth and frozen peaches to the pan and sauté for about 2-3 minutes. 


Add the sugar and thyme to the pan and cook 1 more minute.

Photo: NK

Next, add the butter and the bourbon to the pan. Cook for about 4 minutes, stirring occasionally until butter is melted and sauce thickens a bit. Remove the thyme and serve sauce and peaches atop the pork. Enjoy!

Berkshire Pork Medallions with Bourbon-Peach Sauce and Steamed Haricot Verts, Photo: Neurotic Kitchen

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