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Spicy Parmesan crisps

(serves 8)

1 cup grated Parmesan
1/4 cup flour
2 tsps black onion seeds
1 tsp cayenne

Mix everything thoroughly. On a greaseproof paper or a nonstick-sprayed surface, place a tablespoon of the mixture spaced 1/2 inch apart and bake at 425F/220C for about 2 minutes, watching carefully so they don’t burn. Transfer to a plate to cool, and the crisps can be stored in a closed tin for up to 3 days. Perfect with champagne.

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Random Recipe

Fried Haddock with Tartare Sauce

(serves 4)

4 good fat fillets of skinless haddock

1/2 cup flavorless oil, like sunflower, safflower, soybean

1 cup plain flour
1/2 cup cornflour (cornstarch)
1/2 cup fresh homemade coarse breadcrumbs
2 tbsps Fox Point Seasoning or other dried shallot-garlic seasoning

2 eggs
1 cup milk

Make sure the fish fillets are completely dried. Heat the oil in a wide, shallow saucepan till nearly smoking (I know that sounds silly, but you will be able to tell).

Mix dry ingredients in a wide, shallow bowl. Mix eggs and milk in a bowl. Place all fish fillets in the egg mixture. Have a large plate nearby, ready to receive the fillets once battered.

When ready to fry, dip the fish fillets, one by one, into the flour-breadcrumb mixture, then dip quickly again into egg mixture and again into flour-breadcrumb. Place gently into hot oil in ONE layer. Have a large plate nearby again, topped with several layers of paper towel.

Fry the fish on one side for about 2 minutes, then turn carefully and fry on second side for about 2 minutes or until fillets are stiff. Lift carefully onto the paper towel.

Serve hot with:

Tartare Sauce
(serves 4)

4 tbsps mayonnaise
4 cornichons, drained and minced
1 tbsp capers, drained and minced
pinch chopped fresh tarragon
juice of…
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Spicy Parme­san crisps

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Fried Had­dock with Tartare Sauce

Spicy Parmesan crisps

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Fried Haddock with Tartare Sauce