Fish and Chips

Ingredients:

• 4 large potatoes, peeled and cut into strips
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup milk
• 1 egg
• 1 quart vegetable oil for frying
• 1 1/2 pounds cod fillets

Directions

1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.

Tomato Pork Loin Chops

Ingredients:

• 2 tablespoons olive oil, divided
• 4 boneless pork loin chops, pounded thin
• 1 large onion, sliced
• 1/2 teaspoon sugar
• 2 teaspoons chili powder
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 2 fluid ounces water
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste

Directions:

1. Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
2. Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
3. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

Baked Corn

Ingredients:

• 1 (15.25 ounce) can whole kernel corn
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup sour cream
• 1 cup butter or margarine, melted
• 2 eggs
• 1 (12 ounce) package corn muffin mix

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Crunchy Fish Sticks with Tartar Sauce

INGREDIENTS

1. 1/2 cup mayonnaise
2. 4 oil-packed sun-dried tomatoes, finely chopped
3. 3 sweet gherkins, finely chopped
4. 2 tablespoons finely chopped red onion
5. 2 tablespoons finely chopped dill
6. 1 teaspoon fresh lemon juice, plus wedges, for serving
7. Salt
8. Cayenne pepper
9. 2 large eggs
10. 2 tablespoons water
11. 3/4 cup all-purpose flour
12. 1 cup instant potato flakes
13. 1 3/4 pounds cod fillets, cut into 4-by-3/4-inch strips
14. Vegetable oil, for frying

1. In a small bowl, combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill and lemon juice. Season the tartar sauce with salt and cayenne.
2. In a shallow bowl, whisk the eggs with the water. In another shallow bowl, mix 1/2 cup of the flour with salt and cayenne. In a third shallow bowl, combine the potato flakes with the remaining 1/4 cup of flour and season with salt and cayenne. Line a baking sheet with wax paper and another one with paper towels.
3. Working in batches, dredge the cod in the flour, tapping off the excess. Dip the cod in the egg, allow any excess to drip back into the bowl, then coat the cod in the potato flakes, pressing to help them adhere. Transfer the cod to the wax paper–lined baking sheet.
4. In a large, deep skillet, heat 1 1/2 inches of oil to 325°. Working in 2 batches, fry the cod in the hot oil, turning once, until deep golden and crispy, about 3 minutes. Using a slotted spoon, transfer the fish to the paper towel–lined baking sheet and sprinkle lightly with salt. Repeat with the remaining fish. Serve immediately with the tartar sauce and lemon