As vacation memories fade, you can re-create the fish and chips you ate at a seaside restaurant with this healthier version. No need to sacrifice the crispy crust. Tweak the classic by replacing the fries with vegetable chips and baking the dish in the oven. Most root vegetables are good candidates, but cooking times vary depending on the thickness and type of vegetable. Potatoes and parsnips will take less time to turn crisp, for instance, than beets.
Extra fish goes into tacos with a quick herb salsa, some cabbage, and fresh cilantro heaped onto flour tortillas. As the family returns to the supper table, use this recipe as a template for taco night with other fillings and crunchy vegetables.
(For fish and chips, tacos)
2½ pounds white, firm-fleshed fish, such as hake or pollock
1 cup sour cream
2 medium beets
2 thick parsnips
1 large sweet potato or 1 large russet potato
½ small red cabbage
1 jalapeno or other chile pepper
1 bunch fresh cilantro
1 bunch fresh mint
½ bunch fresh parsley
Salt and pepper
1 cup olive oil
1 cup flour
3 cups panko or other plain dry breadcrumbs
8 flour tortillas (8 inches each)Sally Pasley Vargas can be reached at firstname.lastname@example.org.