Lighter Fish and Chips

Directions

1. 1
   Preheat the oven to 450F, with racks in the upper and lower thirds of oven.
2. 2
   Cut the potatoes lengthwise into 1/4-inch-thick strips.
3. 3
   Rinse well in a large bowl of cold water, and pat dry with a kitchen towel.
4. 4
   Transfer to a large baking sheet.
5. 5
   Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well.
6. 6
   Arrange strips in an even layer on the sheet.
7. 7
   Bake on the lower rack until golden and crisp, about 30 minutes.
8. 8
   Meanwhile, place the fish fillets in a large bowl.
9. 9
   Add the buttermilk, and gently turn the fish to coat.
10. 10
    In another shallow bowl, combine the cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper.
11. 11
    Add the fillets to the cornmeal one at a time, turning to completely coat.
12. 12
    Transfer to a plate while repeating with the remaining fillets.
13. 13
    Heat a 12-inch cast-iron skillet over medium-high heat.
14. 14
    Add the remaining tablespoon of oil; swirl to coat.
15. 15
    Add the fillets, being careful not to overcrowd them.
16. 16
    Cook until nicely crusted, about 1 minute; turn over with a spatula.
17. 17
    Place the skillet in the top third of the oven, and cook until the fish is still firm but beginning to flake when pressed in the center, about 8 minutes.
18. 18
    To serve, divide fish and potatoes among plates; offer lemon wedges and malt vinegar on the side.
19. 19
    (Per serving)
20. 20
    Calories: 366
21. 21
    Fat: 11g
22. 22
    Cholesterol: 72mg
23. 23
    Carbohydrate: 30g
24. 24
    Sodium: 506mg
25. 25
    Protein: 36g
26. 26
    Fiber: 2g