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Because nothing is better than great food... except enjoying it with someone special!


Fish and Chips


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We couldn't turn down the fresh Florida grouper at our local grocery store this week! We picked up some fingerling potatoes, lemons and concocted a yogurt-based sauce for dipping. The fish may be fried, but the baked potatoes and yogurt dip make up for it.. at least a little.

What you'll need:
- 1 lb. grouper
- 2 cups flower
- 1/2 tsp cayenne pepeer
- 1/2 cup peanut oil
-10-15 fingerling potatoes (sliced into wedges)
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp sea salt
- 1 tsp dried rosemary
- 1 lemon

For the dipping sauce:
- 1/2 cup Greek yogurt
- 1 tbsp relish
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- squeeze of lemon juice

What to do:

Preheat the oven to 425 degrees. Lay the potatoes out on a baking tray. Sprinkle with pepper, salt, rosemary and olive oil. Toss lightly then bake for 25 minutes, taking out half way to flip.

Preheat the peanut oil in a deep pan over medium-high heat.

Wisk together the cayenne pepper and flour. Dip fish into mixture and cover each side. When oil is hot in pan (you can test this by dropping in a pinch of flour and making sure it bubbles), carefully lay the fish in. Allow 5 minutes on each side, or until flour mixture has lightly browned. Lay fish on paper towel to remove excess oil before serving.

Combine all yogurt ingredients and serve as a cold dip.

Enjoy this delightful dish!

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