Darclee Warshoff- Choose Protein-dense foods for Breakfast

Cooking up a good meal means spending some time in the kitchen, but what if you can do so with a bit of enthusiasm? Darclee Warshoff enjoys cooking, not because she loves spending time at the kitchen. It is because she takes cooking as a form of recreation that helps her unwind and she also ensures that the time span in the kitchen is less than the time span spent with her kids.

Imagine cooking up a tender, juicy and home-cooked chips and fish-fry that is packed with flavor? This cooking style is simple, easy yet healthy too, since it uses healthy ingredients despite the oil for deep frying. All Darclee does is throw in the fish strips into the beer batter, and into the fryer and toss in salt to taste, a liberal coat of pepper and garden-fresh thymes. Then prepare the southern-style white gravy and you get to enjoy a twist on this classic pub-style recipe.

When Darclee Warshoffis not looking for a delicious meal at her favorite diner in town, she is probably cooking one at her kitchen and hence, if you are lucky to be invited to lunch that day, be ready to savor one of the best fish and chips in town that is prepared with a spin and accompanied by a super delicious white gravy cooked country style.

For the thyme-coated fries, you will need, a quart vegetable oil, 3 to 4 large size potatoes, a tablespoon salt, a tablespoon chopped thyme leaves, and a teaspoon black pepper.

Heat oil in a large deep pot and use a cooking thermometer to check the oil temperature. It should measure 320 degree F. Meanwhile, cut the potatoes into large fries-size (about half an inch each) and soak them in water for 20 minutes before thoroughly patting them dry. Next, once the oil reaches the desired temperature, throw in the potato wedges and let them fry for 8 to 10 minutes until they cook through. Scoop it from the fryer or pot onto a paper towel for the excess oil to drain off.

Next, increase the heat of the oil to 370 degree F and throw in the potato wedges back into the pot or fryer and fry for another 2 to 5 minutes until the fries have turned golden brown and crispy. Meanwhile add the thyme leaves and salt to taste in a bowl. Transfer the fries to the bowl and toss until each potato wedge is coated. Set aside until ready to serve.

For the beer-battered fish filets, you need two catfish filets cut into 2 inches by 6 inched strips, a cup flour, an egg, a tablespoon each salt and black pepper powder, a teaspoon onion powder, half teaspoon garlic powder, and one and half cups milk stout beer. Now, heat the oil in deep bottomed pot or use a fryer if you have one. Make sure the oil temperature reads 375 degree F. Meanwhile wash the fish filers and pat dry. Set aside. In a bowl, mix together flour, egg, salt, pepper, onion & garlic powder, and the milk stout beer until well combined. Dip the fish filets into the batter and throw them into the hot pot of oil or fryer immediately. Fry for a few minutes until golden brown and flip when needed. Remove and place them on a paper towel to drain off excess oil. Set aside until ready to serve.

For the White Gravy, you will need four tablespoons butter, half thinly sliced onions, a quarter cup flour, two cups of milk at room temperature, salt and pepper to taste. Now, heat the butter in a deep bottomed pot over medium-low heat. Throw in the onions and cook for about 5 to 10 minutes until translucent. Reduce the heat to medium-low and add the flour and cook for another two minutes while stirring constantly to avoid lumps. Slowly pour milk while stirring consistently. Increase the heat as and when necessary and cook until the liquid thickens and begins to bubble. Remove from heat, season with salt and pepper as per taste.

Serve the soup immediately with the fried fish filets and potato wedges!