J’s Fish Fry

J and I are always looking for ways to incorporate more fish in our diet. After tasting the AMAZING Fish and Chips at our new favorite restaurant 44 Stone, we decided to try our hand at recreating the dish at home. We came close.

tilapia or other firm white fish
batter of your chose, we used McCormick Fish Fry
Baking Potatoes (skinned, sliced and soaked in cold water, that’s the secret cold water)
oil, we used vegetable

For fries: Heat oil in skillet (we used a cast iron skillet). Pat the sliced potato dry and slowly add to the hot oil. Fry about  minutes or until golden brown. Remove from oil onto paper bag. For squishy fries, salt and serve. For crisper fries, pat dry and add them to the oil for another 2 to 3 minutes.

For fish: Coat in batter. Slowly add to the hot oil. This will puff up immediately. Try not to add other pieces on top of each other as they will stick. Fry about 3 minutes per side. Use metal tongs to flip once. Remove from oil with tongs. Place on paper bag to drain. Fish is done when it is flaky. Serve with a spinach salad.

Spinach and Tomato Stuffed Chicken Roulade from Shape Magazine

In case you haven’t noticed, we eat a lot of spinach in our house. There’s only so many times you can have a spinach salad before you crave something else. Shape Magazine came to my rescue last month. They featured a plethora of spinach related recipes. This is my second favorite. This serves four (keep that in mind if you are halving it for two).

4 6-ounce chicken breasts, pounded thin
1 cup whole baby spinach, divided
1 cup shredded low-fat cheddar cheese, divided
1 large tomato, cut into 4 slices
6 egg whites
3/4 cup low-sodium chicken or vegetable broth (1/4 for the chicken, 1/2 for the topping)
1/2 cup flour
1 tbs olive oil
1 cup diced tomato
1/2 cup chopped baby spinach
2 tbs red wine vinegar
Fresh or dried basil (or any herb)
Salt and freshly ground black pepper

Preheat oven to 325 F. Place a chicken breast on work surface, smooth side down and pound thin. Top with 1∕4 cup of the spinach, 1∕4 cup of the cheese, and 1 tomato slice. Fold in ends and roll tightly. (We had to use several toothpicks to get it to stay) Place seam side down on a platter. Repeat with remaining chicken. Whisk together egg whites and broth. Divide flour onto two large plates. Coat stuffed chicken with flour, then dip into egg mixture and back into flour (shake off any excess). Set chicken roulade on a baking sheet lined with waxed paper (I didn’t line the baking sheet). In large sauté pan, heat oil over medium. Brown each chicken roulade, then place on an unlined baking sheet. Bake for 20 minutes. While stuffed chicken is baking, prepare topping: In small saucepan, combine tomato, spinach, vinegar, broth, and herbs. Bring to a boil; cook 2 minutes. Season with salt and pepper. Slice each chicken roulade horizontally into 1-inch slices and place on a plate. Top each portion with warm tomato mixture and serve.

My opinion:
This dish is so much better with the topping. I didn’t think I would love it, but I do! If the chicken falls apart on you and you end up with a mess, it’s ok. It won’t look pretty but it will taste good. The chicken took at least another 10 minutes to cook all the way through. The stuff prevents the middle from cooking quickly. Check it after 20 minutes and decide if it needs to cook long. Also, the topping will cook down quite a bit.