Scallop and Prosciutto Kebabs
You can also make a combination of shrimp and scallops if you prefer.
16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves
Preheat an outdoor grill to medium. Or use a stovetop grill pan.
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf in the edge of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
Grilled Summer Squash
This recipe can be broiled also.
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.
Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.
Grilled Corn On the Cob
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Preheat an outdoor grill to high.
Combine butter, lime zest, lime juice, ground chipotle and salt in a small bowl
Place each ear on a sheet of foil large enough to enclose the corn. Spread some of the butter spread over each ear. Enclose the foil and seal the ends. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil for 5 minutes
Carefully unwrap the corn.
Preheat oven to 425°F.
Prepare the corn as above and place the wrapped corn on a baking sheet.
Roast the corn, turning once, until tender, 20 to 25 minutes.
I can buy freshly shucked clams at my fish market, which I prefer for this type of pasta dish. Clams in the shell are fine for seafood stews but I don’t like trying to remove the shell from the clam and eat it with spaghetti. I know not everyone would agree, but this is the answer if you don’t like dealing with the shells in your pasta.
Spaghetti With White Clam Sauce
1 pint wild caught shucked clams with liquid (16 oz fresh, canned or frozen)
1/4 cup olive oil
1 large shallot, minced
4 garlic cloves, minced
1/3 cup white wine
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
8 oz thin spaghetti
If the clams are large, I like to chop them into smaller pieces.
Bring a large pot of salted water to a boil, add the thin spaghetti and cook until al dente. Drain.
Heat oil in a large deep skillet over medium heat. Add shallot; cook 3 minutes or until golden, stirring frequently. Add garlic and red pepper flakes and cook one minute. Add wine and cook for a minute. Stir in chopped clams with their juice. Add salt and pepper. Cover and cook over low heat just until hot.
Add the cooked spaghetti to the clam sauce and toss in the skillet letting the pasta cook in the sauce for a few minutes. Sprinkle with the chopped parsley and serve in pasta bowls.
Add a green salad and some crusty Italian bread to round out the meal.
The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.
Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.
Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.
Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.
According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.
24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.
Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Tortilla (Spanish Egg and Potato Omelette)
2 pounds of potatoes
Salt and pepper to taste
8 large eggs
Extra Virgin Olive Oil
Beat the eggs in a large bowl and season with some salt and pepper.
Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.
After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.
Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.
Pan con Tomate (Spanish-Style Grilled Bread With Tomato)
2 large, ripe beefsteak tomatoes
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.
.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
While many readers are experiencing spring at this time of year, here in the deep south it is summer – hot -90’s already! Here are some ideas for supper when it gets hot in your region.
Sliced Smoked Salmon
2 large slices of smoked salmon per person. Place the slices of salmon on a serving plate.
Sprinkle the salmon slices lightly with fresh lemon juice, freshly ground black pepper and chopped fresh dill.
Slice or cube a ripe cantaloupe and place in a serving bowl.
1 cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped fresh parsley, plus additional leaves for garnish
½ teaspoon black pepper
8 oz whole wheat penne pasta
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup shredded carrot
3 scallions, finely diced
½ cup finely chopped cucumber, peeled and seeded
Cook the penne in boiling salted water until al dente. Drain.
In a large casserole dish with a cover, mix together the dressing ingredients. Add the hot pasta and mix well. Stir in the vegetables. Cover the dish and refrigerate for several hours or overnight. Just before serving, mix the salad again and garnish with parsley.
4 large eggs
2-3 tablespoons mayonnaise
1 scallion, finely diced
1 tablespoon of finely diced celery
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
Paprika, for garnish
Place eggs in a single layer in a saucepan and cover with 1 1/2 inches of water above the eggs. Heat on high until the water begins to boil, then cover and turn off the heat. Let the eggs rest in the covered pan for 14 minutes, then place in a pan of ice water. under cold water
When cool carefully peel the eggs and gently dry them with paper towels. Slice the eggs in half lengthwise, remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise (only enough to bind the mixture), mustard, scallion, celery, and pepper, and mix well.
Evenly spoon heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
2 tablespoons butter
1 large shallot, minced
4 garlic cloves minced
4 ounces cream cheese cut into pieces
1/2 cup heavy cream
20 oz frozen spinach, defrosted and squeezed dry
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Salt and fresh ground pepper to taste
In a large saucepan, melt butter over medium heat.
Add the shallot and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until the shallot softens.
Stir in cream cheese and cream; cook, stirring, until cream cheese is melted and smooth.
Stir in spinach; add nutmeg, cayenne pepper, salt, and pepper. Simmer over medium heat until the mixture thickens, about 4 to 5 minutes. Spread a portion of the creamed spinach on individual serving plates.
Parmesan Fish Fillets
16 ounces thin fish fillets
1 large egg
2 tablespoons milk
1⁄ 3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Lemon wedges, optional
Dry the fish fillets well with paper towels.
Beat the egg and milk together in a large flat dish. Whisk in the Parmesan cheese, flour, paprika, salt, and pepper until combined.
Heat the oil in a large non-stick frying pan over medium-high heat.
Dip each fish fillet in the egg mixture, letting excess liquid drip off. Put the fish in the frying pan and cook for 3 minutes, then turn the fish over. Cook for 2 minutes, remove the pan from the heat and place a cooked fish fillet on top of the creamed spinach on each plate.
Serve with lemon wedges if using.
Fresh Tomato Salad
1-pint grape tomatoes halved
1/4 cup thinly sliced red onion
¼ cup pitted kalamata olives, halved
1 tablespoon each of fresh basil & oregano, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
Place tomatoes, red onion, olives and herbs in a salad bowl.
Season with salt and pepper to taste.
Drizzle with the olive oil and red wine vinegar. Toss to combine.
Let sit at room temperature for a few hours so that the tomatoes absorb the flavoring ingredients.
This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.
Seafood in an Italian Spicy Tomato Sauce
Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley
For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.
For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.
Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.
Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.
British American usually refers to Americans whose ancestral heritage originated in the United Kingdom (England, Scotland, Wales and Northern Ireland). In the 2017 American Community Survey 1,891,234 individuals or 0.6% of the responses self-identified as British. It is primarily a demographic or historical research category for people who have at least partial descent from the peoples of Great Britain and the modern United Kingdom. The first English settlers were males drawn from social classes with little experience of hunting, fishing, or cooking. Although much of their food did not survive the sea journeys, they brought cattle, swine, poultry, and honeybees with them and introduced wheat, barley, rye, and fruit trees to America.
When the colonists came to Virginia, Pennsylvania, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops and farming animals familiar to them from back home in England. Their manner of cooking also followed along the lines of British cookery up until the American Revolution.
The diet of New Englanders was plain, featuring cod and corned (preserved) meat. Popular dishes included succotash (a mixture of beans and corn) and baked beans prepared with salt pork and maple syrup. The English also learned from Native Americans to combine lobsters, shellfish, and vegetables in communal clambakes. They drank beer, often brewed from corn, and cider made from apples and pears. In time, rum made from West Indian sugarcane and tea from China became popular. As women joined the settlements, they were expected to take over the cooking, most of which was done over open fires.
Wheat, however, the grain used to bake bread in England, was almost impossible to grow in the eastern colonies, and imports of wheat were costly. Substitutes like cornmeal became standard for baking bread. Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase the game. The commonly hunted game included deer, bear, buffalo, and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies, and pastries. Scrapple, a traditional dish of the Delaware Valley region, is still eaten today.
A number of fats and oils made from animals served to cook much of the colonial foods. Many homes had a sack made of deerskin filled with bear oil or rendered pork fat. Pork fat was used more in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful.
In comparison to the northern colonies, the southern colonies were more diverse in their agricultural diet. The Piedmont uplands and the coastal lowlands made up the two main parts of the southern colonies. The diet of the uplands often included wild game, cabbage, string beans, corn, squashes, and white potatoes. Colonists ate biscuits as part of their breakfast, along with pork. The lowlands, especially in Louisiana, included a varied diet heavily influenced by the French, Spanish, Acadians, Germans, Native Americans, Africans and Caribbeans. Rice and peppers were a large part of their diet. In addition, unlike the uplands, the lowlands main source of protein came mostly from coastal seafood.
As the colonies grew so did travel and that of taverns and pubs. The availability of meat and game exemplified America’s bounty, so that venison, pigeon, turkey, duck, bear and other game were usually on the tavern’s menu, both in the country and in the city. Vegetables were not often eaten in those days. Fish was popular and breakfast usually consisted of several eggs, game birds, pancakes, and coffee or tea.
Back in the UK the tradition of fish battered and fried in oil may have come from Jewish immigrants from Spain and Portugal. Western Sephardic Jews settled in England as early as the 16th century and would have prepared fried fish in a manner similar to “pescado frito”, which is coated in flour then fried in oil. Charles Dickens mentions “fried fish warehouses” in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for “Fried fish, Jewish fashion”, which is dipped in a batter of flour and water.
As time passed fish and chips, served in a paper wrapper became popular. The exact location of the first fish and chip shop is unclear. The earliest known shops were opened in the 1860s, in London by Joseph Malin and in Mossley, near Oldham, Lancashire, by John Lees. However, fried fish, as well as chips, had existed independently for at least fifty years, so the possibility that they had been combined at an earlier time cannot be ruled out.
Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas.
Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in England in about the same period. The Oxford English Dictionary notes that its earliest usage of “chips” is mentioned in Charles Dickens’ A Tale of Two Cities (1859): “Husky chips of potatoes, fried with some reluctant drops of oil”. This British favorite crossed the Atlantic before long. You can make this updated version at home for a real treat.
British Fish & Chips
For 4 servings
4 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons all-purpose flour
4 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon paprika
½ teaspoon kosher salt
2/3 cup beer
1 1/2 pounds skinless, boneless wild Alaskan cod(because of its quality and sustainability)
Vegetable oil, for frying
Good-quality malt vinegar, for serving
2 russet potatoes, peeled
Vegetable oil, for frying
In a medium shallow bowl combine the seasoned flour ingredients and set aside.
In a large deep bowl place the batter ingredients. Using a fork mix the ingredients until a thick, smooth batter forms. Place the batter in the refrigerator to rest for between 30 minutes and an hour.
Cut the potatoes into 1-inch slices, then slice these into chips, however wide you would like them. Place the chips into a colander and rinse under cold running water.
Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.
Drain carefully in a colander and then dry with paper towels. Place the potatoes on a tray and refrigerate covered with paper towels until ready to fry.
Dry the fish fillets with paper towels. Dredge each fish fillet in the seasoned flour and shake off any excess.
Dip into the batter.
Then carefully lower each fillet into the hot oil. Fry for approximately 4-5 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
Using the slotted spoon, remove the fillets from the hot oil, drain on paper towels, and season with salt. Cover with greaseproof paper and keep hot.
Bring the oil in the same pan to 350 degrees F and cook the chips until golden and crisp about 5-6 minutes. You may have to do this in two batches depending on how wide your pan is.
Serve immediately with the fish accompanied by malt vinegar.