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Fish and Chips and Peas

2 tb Olive oil;xtra light with a dsh of sesame oil
2 Potatoes;russet, large each sliced lengthwise into 9 even "sticks"
1/2 ts -salt, freshly ground

1/2 c Cornmeal
1/2 c Bread crumbs
1/2 ts Cayenne pepper
1/2 ts -salt, freshly ground
1 tb Parsley; fresh finely chopped
1/2 c Milk, 2%
1/4 c Flour,all purpose;sifted
1 tb Olive oil;extra light with a dash of sesame oil
4 Cod fillets;4 oz each with skin removed

1/4 c -Water
2 c Peas,frozen
1/8 ts -salt, freshly ground
1 Mint sprig
1 ts Sugar

4 Watercress sprays;washed & dried well
1 Lemon;cut in wedges

The Chips: Preheat the oven to 500F. In a large frying pan, heat the oil and fry the potato sticks until brown on all sides ~ about 13 minutes. Transfer the potatoes to a roaster pan and bake for 10 minutes. Remove from oven and sprinkle with the salt.

The Fish: In a small bowl, combine the cornmeal, bread crumbs, cayenne, salt, parsley and dill. Spread the mixture out on a large plate. Pour the milk, flour and oil out, each onto its own large plate. Set all 4 plates side by side.
Dip the fillets first into the milk and then into the flour, turning until completely covered. Next dip the fish back into the milk, then into the bread crumb mixture and through the oil. Place the breaded cod on a baking sheet and bake for 8 minutes (you can time the fish to cook for the last 8 minutes with the chips.)

The Peas: In a medium saucepan, bring the water to a boil and simmer the peas, salt, mint and sugar until the peas are tender - about 3 minutes.

To Serve: Divide the fish and chips among 4 dinner plates. I serve this classic with a "handy" wedge of lemon (easy to squeeze), peas and watercress. It's the combination of golden browns and vivid greens and lemon yellow that makes such a great picture.

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