Rachael Ray'S Italian Fish 'N' Chips Recipe

Name: Rachael Ray'S Italian Fish 'N' Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thin-skinned white potatoes (not russets); 7 tablespoons extra virgin olive oil, plus some for drizzling; 6 garlic cloves, skinned and crushed; 2 tablespoons finely chopped fresh rosemary (3-4 sprigs); salt and black pepper; 4 (6 -8 ounce) red snapper fillets; 1/2 cup cornmeal; 1/4 cup all-purpose flour; 1/2 cup grated parmigiano-reggiano cheese; 1 lemon, juice and zest of; 4 plum tomatoes, halved, seeded and chopped; Italian parsley, chopped (about a handful); 4 scallions, with white and green parts finely chopped (green onions)

Servings: persons

4 thin-skinned white potatoes (not russets)
7 tablespoons extra virgin olive oil, plus some for drizzling
6 garlic cloves, skinned and crushed
2 tablespoons finely chopped fresh rosemary (3-4 sprigs)
salt and black pepper
4 (6 -8 ounce) red snapper fillets
1/2 cup cornmeal
1/4 cup all-purpose flour
1/2 cup grated parmigiano-reggiano cheese
1 lemon, juice and zest of
4 plum tomatoes, halved, seeded and chopped
Italian parsley, chopped (about a handful)
4 scallions, with white and green parts finely chopped (green onions)

1
Heat the oven to 500 degrees.
2
Halve the potatoes lengthwise, then cut each half into 5 wedges. Place the potatoes on a baking sheet and drizzle with about 3 tablespoons of the olive oil. Add the crushed garlic to the potatoes and sprinkle with the rosemary; season with salt and pepper. Toss the potatoes and garlic to evenly coat in the olive oil and seasonings, then roast for 25 minutes or until tender and golden at the edges.
3
Once the potatoes have cooked for about 12 minutes, heat the remaining 1/4 cup of extra-virgin olive oil in a skillet over medium-high heat. Season the fish with salt and pepper.
4
Combine the cornmeal, flour, cheese and the lemon zest on a plate, and coat the fish evenly. Add the fish to the skillet skin side up and cook until deeply golden brown on both sides, turning occasionally, about 8 minutes total.
5
While the fish cooks combine the tomatoes, parsley, scallions, lemon juice and a drizzle of olive oil in a small bowl. Season the sauce with salt and pepper to taste.
6
Serve the fish with a little of the sauce on top and with the potatoes alongside.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 thin-skinned white potatoes (not russets), 7 tablespoons extra virgin olive oil, plus some for drizzling, 6 garlic cloves, skinned and crushed, 2 tablespoons finely chopped fresh rosemary (3-4 sprigs), and more.

Yes, Rachael Ray'S Italian Fish 'N' Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray'S Italian Fish 'N' Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions