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