Did you know in Medieval Times it was said that a ladder resembled the gallows? Walking under a ladder was bad luck because you had sealed your fate -and you would die by hanging.
Some have said that the triangle formed by a leaning ladder represented the Holy Trinity. People who walked under the ladder have violated this Holy Bond and invited the devil into their lives. Whatever curse is inflicted on those who have walked under a ladder; it can be reversed. All you need do is walk backwards in the same way you came in, and make a wish for good luck while doing so. Seems to me if you really believed in all this superstition, you wouldn’t be walking under a ladder in the first place.
The real reason not to walk under a ladder is common sense. If someone is working on a ladder and you were to walk under it, someone might get hurt. End of story. I don’t know about you, but I have better things to do than worry about such nonsense. Besides, I put my faith and trust in the Lord. Bad things might still happen, but when they do I am not alone. For He is with me always.
This recipe is actually a day ahead of schedule. Tomorrow is National Potato Chip Day. But today is Friday. What can I say, except honoring my faith trumps National Food Days.
Potato-Chip Fish Fillets with Lemon-Garlic Aioli
Lemon-Garlic Aioli
2 Garlic Cloves
3/4 cup Mayonnaise
1 tablespoon Lemon Juice
Fresh Black Pepper to taste
Peel and finely mince garlic. Place in a small bowl, Whisk in the mayonnaise, lemon juice, and black pepper until fully incorporated. Refrigerate for 30 minutes.
Potato-Chip Fish Fillets
4 Cod or Tilapia Loin Fillets
2 large Eggs
1 cup crushed Potato Chips
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
3/4 cup Breadcrumbs
Note: A thin potato chips works best. For added flavor, go for a Salt and Vinegar Chip. This recipe works best with a nice, thick piece of Cod.
Heat oven to 450 F. Place a wire rack inside a rimmed baking sheet. Spray with cooking spray and set aside.
Pat fish fillets dry with a paper towel, set aside. In a pie tin or shallow bowl, lightly beat eggs. Crush potatoes chips, empty into another pie tin or shallow bowl. Combine chips with garlic powder, paprika and bread crumbs.
Dip a fish fillet into beaten egg to coat, and shake off excess. Dip it in potato chip mixture to coat, shaking off excess. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.
Chips (Straight Cut Oven Fries)
15 oz Straight-Cut Fries
Cooking Spray as needed
Salt to taste
Note: A straight cut fries with skin on is best for flavor and presentation.
Heat oven to 425 degrees. Place wire rack inside rimmed baking pan. Spray with cooking spray.
Spread fries out on the rack in a single layer. Spray with cooking spray, season with salt.
Place in the heated oven and bake for 18 minutes, until golden and crisp on the outside, fluffy on the inside. Turn oven off, leave fries undisturbed for 2 minutes. Serve with fish coated in potato chips for a whole new meaning of Fish and Chips.
If only My people would hear Me,
and Israel walk in My ways,
I would feed them with the best of wheat,
and with honey from the rock I would fill them.
I am the Lord your God: hear my voice.
Welcome to Rosemarie's Kitchen 