Thanks to the miracle of modern technology, you're reading this post while I'm off traipsing around Eastern Europe. This is the first of three posts that I've set to go up while I'm gone ... I guess blogging really is a sickness.
For the March 5 Star Makeover challenge - hosted as always by the talented team of Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! - we were tasked with transforming a classical preparation of fish into something new and fresh, using sustainable seafood. Easy peasy, and extra fun. I knew right away I wanted to play with fish and chips - a dish that doesn't always go the sustainable route when it comes to the fish. Plus, I wanted to keep the basic flavor components of the dish that I love, but put it all back together in a surprising - and much less greasy, carby, and fattening - way.
