This delicious meal is full of Irish flavor. Pan-fried fish fillets and crispy baked potatoes are paired with rich and hearty curry gravy that has been brightened with a twist of navel orange.
SERVINGS: 4
TIME TO TABLE:
30 minutes prep, 45 minutes cooking.
INGREDIENTS:
Chips
4 medium potatoes, cut into thick fries
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
Fish
1/3 cup all-purpose flour
½ teaspoon salt
1/8 teaspoon ground black pepper
2 eggs, beaten
½ cup cornmeal
½ cup panko bread crumbs
½ teaspoon curry powder
4 white fish fillets such as tilapia or cod
¼ cup peanut or other vegetable oil for frying
Curry sauce
1 tablespoon olive oil
3 tablespoons grated onion
1 clove garlic, grated
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon coriander
½ teaspoon smoked paprika
¼ teaspoon ground ginger
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 ¼ cups unsalted chicken or vegetable stock
2 tablespoons fresh Paramount Citrus navel orange juice
1 teaspoon Paramount Citrus navel orange zest
½ teaspoon salt, or to taste
PREPARATION
1. Preheat the oven to 425 degrees F. Spray a large baking sheet with olive oil. Place the potatoes in a large bowl of cold water. Let sit for 10 to 15 minutes.
2. Drain the potatoes and dry thoroughly with a clean dish towel. Transfer the potatoes to a large bowl and add the 2 teaspoons olive oil, ½ teaspoon of salt and ¼ teaspoon of pepper. Toss to coat.
3. Spread the potatoes in a single layer on the baking sheet. Bake for 35 to 40 minutes, flipping once during baking, until golden brown with crisp edges.
4. While the potatoes bake, prepare the fish. Combine the flour, ½ teaspoon of salt and 1/8 teaspoon of pepper in one shallow bowl. In a second shallow bowl, add the eggs. In a third shallow bowl, combine the cornmeal, panko and the ½ teaspoon curry powder.
5. Working with one fish fillet at a time, coat it in flour, dip it in the egg and then coat it with the cornmeal and panko breading. Set the fillets on a plate.
6. Heat ¼ cup oil in a large skillet over medium-high heat. Add the fish fillets, careful not to overcrowd the pan. You may need to work in batches. The oil should sizzle when the fish hit the pan. Fry about 3 minutes on each side, until the outside coating is browned and the fish flakes.
7. Keep the fish and chips warm by placing them on a baking sheet and keeping them in a 200 degree oven while you prepare the curry sauce.
8. In a medium skillet, heat the 1 tablespoon of olive oil over medium-high heat. Add the onion and garlic and cook for 1 minute.
9. Add the curry, cumin, turmeric, coriander, smoked paprika and ginger. Cook for about 2 more minutes. Stir in the tomato paste.
10. Reduce the heat to medium and stir in the flour until any white powder disappears. Slowly whisk in the stock.
11. Increase the heat to medium high and continue to whisk until the curry sauce bubbles and thickens, 5 to 7 more minutes.
12. Stir in the orange juice, orange zest and salt. Serve warm as a dip for the fish and chips.
