Cookin' with Wood

Fish Hoagie a la Wood

I don't usually limit my recipes to a certain brand name, but I just happened to buy the Gorton's Potato Chip battered fish fillets, and I needed to do something with them. I didn't buy them on purpose; I had a coupon, so I used it. It's like cash in the bank. In fact, I saved over forty percent of my bill the last time I went to the grocery store by using my club card, the weekly deals, and the coupon for the fish (that was the only coupon I had). I don't get paid for writing this column, so I have to make do just like you.

So I prepared the fish as directed on the box. In the meantime, I heated some olive oil with red pepper flakes in it on medium heat on the stovetop. Then I sliced a few onion rings and some green bell pepper, tossed them into the pan, and stirred until the onion and pepper were tender. The key here is to not over-cook the veggies. The more you cook vegatables, the less nutrients they retain. Just brown them a little. Let the onion rings separate themselves as it cooks and you stir.

While that's happening, slice open the steak roll, and hollow out the middle of it. Just use your finger to peel out the bread from the center of the roll, being careful to not puncture all the way through the bun. You can throw that part away or feed it to the birds. Personally, I don't feed the birds because they crap on my car. If you have a convertible, you know what I mean. If you don't, then go ahead and feed the birds, as long as it's not in my neighborhood.

Go ahead and spread some tartar sauce on the split roll. When the fish is done, place two or three pieces on the roll, top with the onion and pepper, then the grated cheese. I used an Italian blend, but whatever you like will work fine. You could even toast the roll if you want. I wish I had.

Since this is just a sandwhich, serve it with some potato chips and maybe a pickle. Toss in a beer, and you've got a whole lunch.

Bob is the author of "Don't Fry Bacon with Your Shirt Off!  A Single Man's Guide to the Kitchen" a PublishAmerica book.