Curry Idaho Shoestring Potatoes with Roasted Cod

Curry Idaho Shoestring Potatoes with Roasted Cod

Yield: 4 servings

Ingredients:


Curry Oil

Moroccan Glaze

Watercress Salad

Directions:

Curry Oil
  1. Steep on low flame for 1/2 hour then strain through cheesecloth.
  2. Heat oil to 300°F, fry shoestrings till crispy.
Moroccan Glaze
  1. Combine all ingredients in saucepan. Bring to a boil. Reduce by half.
  2. Strain and reserve.

    Watercress Salad
  1. Toss watercress with lemon juice and oil.
  2. Place on top of fish.