Soccer (Football) is Back!
Coach Lasso is back, folks! Probably one of the best reminders that Premier League Soccer is back in season was this video. Arguably not as good as last year’s Coach Lasso video, this year’s has nonetheless got me pumped for watching football today. It’s been a lazy Saturday on the couch, eating egg tacos and watching the game that is finally catching on here in the US.
I can’t tell you how many conversations I have had of late debating whether soccer (football to the rest of the world) will really take hold after the noticeable popularity bump it got by this year’s World Cup. I’d like to think that soccer is here to stay. Look at The Big House packed with soccer fans earlier this month during an exhibition match between Manchester United and Real Madrid. We’ve seen it full for Michigan games but holy cow. I mean seriously!
IMAGE: PAUL SANCYA/ASSOCIATED PRESS
So all this buzz has me thinking that maybe sports fans will get into the Premier League. I know I am. I watched Arsenal kick off the season with a sweet, sweet win over Crystal Palace.
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In honor of the Brits who played today, here’s another one of my fun takes on fish & chips.
Potato Chip Fish & Chips
Ingredients
- 2 lbs of wild-caught cod or haddock filets, cleaned by the fishmonger (2 lbs. will yield you 4 servings at 8 oz. each)
- 2 cups of crushed regular-flavored Cape Cod-style kettle chips*
- 1/2 cup organic whole milk
- 1/2 cup finely grated Parmesan or Pecorino cheese
- 2 teaspoons dried Italian flatleaf parsley
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 4 tablespoons veggie oil
*You could also try this with Salt-And-Vinegar flavored potato chips to give your fish more zing — a flavor similar to just dipping the “fried” filets in vinegar. If you do this, hold the Parmesan, parsley, and paprika. The salt and vinegar chips will provide plenty of flavor.
Preparation
Preheat your oven to 500 degrees F.
In a large bowl, combine the potato chip bits, cheese, dried parsley, paprika, and pepper.
Dip the 4 fish filets into the milk, allowing the milk to coat all sides of the fish. After you dunk each piece, transfer it to the potato chip mixture bowl, ensuring that each fish filet is evenly coated on all sides.
Cover a sided baking sheet in aluminum foil. Place the fish filets on top of the foil and then drizzle evenly with the oil. This will help it crisp and brown up nicely.
Bake the fish at 500 degrees for 12–15 minutes, but watch them closely. You want the pieces golden brown on the outside and warm and flaky on the inside.
Serve with wedges of lemon and a green salad on the side. Cheers!
