tilapia po boys

I tried a recipe tonight from the Moosewood Restaurant cookbook (a great recommendation from my friend Lydia -- even though it's a vegetarian cookbook, it's not at all limited to veggies). It was super easy, just shake a few fillets of fish in a ziploc bag with 1/4 c cornmeal and 3 T Old Bay. This made for almost-spicy fish, so if you don't like spicy, cut back on the OB. I used tilapia because it's about 1/4th the cost of other mild white fish. The tartar sauce, also a recipe from MW, was just 1/2 c mayo + 1/4 c dill relish + juice of 1 lemon.

On the side -- sweet potato fries. Except they were out of sweet potatoes so I had to use yams. Thanks to the produce guy, I now know that the more red the skin of the yam, the sweeter (and thus more like sweet potatoes) they are.

Anyway, to make these, you just slice a couple of potatoes in french fry shape, put them in a big bowl, drizzle with olive oil, then a generous dose of salt, pepper & garlic powder. Toss all this in the bowl till everything is evenly coated, then spread into a big roasting pan (I line the pan with foil for a lot easier clean-up). 20-25 minutes at 450 degrees, flipping the fries every 10 minutes. I think they get crispier and cook better when you cook them on the bottom rack.