Flanders Fish N Chips Food

CRISPY FISH 'N' RAINBOW CHIPS

Steps:

• Preheat the oven to 425 degrees F.
• Peel the beets and slice them into thin wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Cut the sweet potatoes in half crosswise and cut each half into 8 wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Repeat the same process with the russet potatoes.
• Arrange half of the beets on one-quarter of a baking sheet. Arrange half of the sweet potatoes on another one-quarter of the baking sheet, followed by half of the russet potatoes. Leave the last one-quarter of the baking sheet empty. Repeat with the remaining beets, sweet potatoes and russet potatoes on a second baking sheet, leaving the last one-quarter of the sheet empty. Cook the beets and potatoes, flipping them occasionally with tongs, until the potatoes are golden and softened, about 30 minutes.
• Remove from the oven and add 4 fish fillets to each empty quarter of the baking sheets. Return to the oven and continue cooking the vegetables while you cook the fish according to the package instructions.
• Meanwhile combine the mayonnaise, relish, mustard and lemon juice in a medium bowl to make a tartar sauce. Divide the fish fillets and vegetables among 4 plates, sprinkle with the parsley and serve with the tartar sauce and lemon wedges.

FLANDERS FISH 'N CHIPS

Steps:

• Heat oil to medium-high heat in large, flat skillet.
• Rinse fish in cold water and pat dry with paper towels.
• Combine flour and cornmeal together and set aside in large bowl.
• Combine egg, milk and water in a medium size bowl and whip together.
• Dip fish into milk mixture and then coat with cornmeal mixture.
• Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended.
• The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency.
• Serve with Spicy Sauce and wedge of lemon.