Fish & Chips served with some fun mint brownies and green milk, of course!
You can find the brownie recipe here.
For the fish, I follwed the exact same recipe as I posted below for the chicken tenders except I omitted the parmesan and used only panko breadcrumbs (1 1/2 c). I used Dover Sole for the fish and served with tarter sauce (mayo mixed with dill relish).
Roasted Potato Wedges
1 1/2 Idaho potatoes per person (assume 6 for this recipe)
Sea salt and pepper to taste
4 sprigs fresh rosemary (finely chopped)
1/4 cup olive oil
Wash potatoes. Cut potatoes in half then fourths then eights in the shape of a wedge (widest part being the skin). Coat potatoes in oil, rosemary and s&p. Place on a baking sheet skin side down (with the skinny inner potato fully exposed). This allows the potatoes to get really crispy. Bake on 450 for 40-50 minutes. Serve immediately.