Fish And Chips

Directions

1. 1
   Preheat oven to 450°F.
2. 2
   Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.
3. 3
   In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix.
4. 4
   Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes.
5. 5
   Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper.
6. 6
   Press fish into flour mixture, turning to coat; shake off excess.
7. 7
   In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes.
8. 8
   Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.