This is my own spin on the whole "Fish and Chips" meal. I thought about doing a photo with this meal, like in a newspaper wrapper. You know how some places do that for their fish & chips?
I've seen it in movies before. So, um, it must be a real thing.
But in the end, I just wanted to eat. So I snapped a picture of my plate before I gobbled it down.
And that my friends, is the main peril of food blogging. You always just want to take a bite when you are suppose to be photographing. Maybe this proves that I have willpower?
Of course, maybe having a food blog in the first place sort of negates this claim. Oh well.
Tuna Cakes adapted from Paula Deen's Crab Cakes recipe via the Food Network.
Ingredients: 1 pound (or slightly less) drained can tuna, 1/3 cup crushed Ritz crackers, 1/4 cup chopped red onion, 1/2 finely chopped bell pepper, 1/4 cup mayo, lemon juice from 1/2 lemon, a generous sprinkling of garlic powder, salt, and pepper, and flour for dusting. You will also need a bit of oil to cook.
This makes 5-6 good sized tuna cakes.
In a large bowl mix together all ingredients, except flour and cooking oil. Refrigerate for 2-3 hours. Form patties and coat with flour. Pan fry each patty on medium to high heat (in 1-2 tablespoons of oil) for 4-5 minutes on each side.
I also made a little sauce for these by mixing together a 1:2 ratio mix of sweet relish and mayo with a pinch of salt and pepper.
Potato chips are easy. I found that different varieties not only taste different, but fry differently as well.
Here are the types of potatoes I used. Sweet potato chips are my favorite. Thanks for asking.
I used my mandoline to thinly and evenly slice these up. Then I heated 2-3 inches of oil to frying-hot (my term, but it's a real thing). Slice them into a bowl of water, so they don't turn brown while you cook them in batches. Like I said, the varieties make the cooking time vary. But once they start to brown on the edges flip them, and take them out before they burn.
Pretty straight forward. Don't burn the food. It's amazing how often I fail at this one simple rule;)
Let them cool over paper towels (to soak up excess oil) and sprinkle with salt and pepper.