Sometimes I let the guys cook.
They play in the kitchen, taking their time, talking, discussing the recipe, but using tongs because they don’t like touching the food and getting their hands dirty, ha ha.
The little guy helps his dad by reading the recipe out loud.
…and measuring the ingredients, then whisking the batter
The big guy gets really focused in his job of frying the fish. Doing a great job.
You can notice that he does not overcrowd the pa. He learned from past mistakes. An important quality for a guy! I love that about him.
I must say, they clean up too.
I actually think that they would have loved to cook/play in the kitchen more frequently if I let them. But I don’t.
Sometimes when our son was about 2-3 years old, I turned into the cook-who-tries-to-put-it all-together-quickly-so-there’s-dinner-on-the-table-by 6:30 pm (7 pm the latest). So no playing in the kitchen.
And, it’s my little weekdays’ getaway. My time to be, sort of, by myself while the kids and The Husband play in the family room.
But somehow fish and chips became my husband’s house specialty. And I don’t complain.
I bought fresh wild True Cod and we had baked potatoes “chips” with it, and a simple salad. Estimated cost – $4 per person.
Begin the potatoes and while they bake, prepare the fish.
Baked potato “Chips”:
6-8 small red potatoes, unpeeled and scrubbed clean
2 splashes olive oil
Freshly ground black pepper
Fresh minced garlic, optional
Fresh minced rosemary and/or thyme leaves, optional
Preheat the oven to 400-425 F degrees.
Cut the potatoes in half, then cut each half to 3-4 chunks. Place the potatoes on a sheet pan with olive oil, salt, pepper, garlic, and herbs. Toss together.
Spread the potatoes in a single layer and bake for 30 to 40 minutes, undisturbed, until they are lightly browned and tender inside.
For the fish:
Slightly adapted from Barefoot Contessa Family Style cookbook
Makes 4-6 servings
1 1/2 pounds fresh, thick cod fillets
Freshly ground black pepper
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon freshly grated lemon zest
1/2 cup water
1 extra-large egg, lightly beaten
Vegetable oil, for frying
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets to 3-inch size pieces.
In a bowl, combine the flour, baking powder, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and the egg.
Pour 1/2-inch of oil into a large deep skillet and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it carefully into the hot oil. Don’t crowd the pan.
Adjust the heat as needed to keep the oil hot. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towels.