Tangelo Fish & Chips with Yam Fries and Haricots Verts

E: We haven’t posted in a while now. I’ve been terribly busy because of my graduation, and Joanna came up to attend. We ended up not posting when we were supposed to, though we did make an excellent celebratory dinner that will be posted some time soon.

What I have for you here is, to be honest, a bit disappointing–I made a last-minute choice to bake the pieces of battered fish rather than fry them in obscene quantities of oil, and the batter was clearly not meant for that. The breading came out odd and rather tough (and ended up looking like a dog biscuit to boot). But don’t let that discourage you. I (think I) know what needs to be done to fix it:  either use a different breading designed for baking, or fry it like you are supposed to. The breading was tasty, just texturally awful. But, to be totally honest, these were the best pan-fried fries I have ever had, as well as the best Asian sauce for green beans that exists, to my knowledge, in the observable universe. So, though this is “primarily” about the tangelo fish & chips, they should not be the main focus here.