Fish ‘n Chips


  • 1 1/2 pounds boiling or yellow-fleshed potatoes,
  • cut into wedges
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • ( EVOO), plus more for drizzling
  • 6 cloves garlic, smashed and peeled
  • 2 tablespoons finely chopped fresh rosemary leaves
  • Salt and pepper
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1/4 cup grated Parmigiano Reggiano cheese
  • Juice and grated peel of 1 lemon
  • Four 6-8-ounce red snapper fillets
  • 4 plum tomatoes, seeded and chopped
  • 1/3 cup chopped flat leaf parsley (a generous handful)
  • 4 scallions, finely chopped


Pre-heat the oven to 500°. Place the potatoes on a baking sheet and toss with 3 tablespoons EVOO, the garlic, the rosemary and salt and pepper to taste. Roast until the potatoes are tender and golden at the edges, 20-25 minutes.

While the potatoes are working, in a large skillet, heat the remaining 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Combine the cornmeal, flour, cheese and lemon peel on a plate. Season the snapper with salt and pepper, then coat evenly with the cornmeal mixture. Fry in the skillet, turning once, until golden brown, about 7 minutes total.

In a medium bowl, toss together the tomatoes, parsley, scallions, lemon juice and a drizzle of EVOO; season with salt and pepper.

Top the fish with the sauce and serve the potatoes alongside.

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