I have a colleague at work who just loves tater tots - that tasty American potato invention, first created in the fifties by Ore-Ida. You can have all kinds of fun with them, including making savory waffles. Mine are a bit messy here, and after some more research I learned you should open the iron half way and fill the holes that may result, with more tater tots; then continue cooking. I didn't know that and so mine are a bit rag-tag, but they were oh so crispy and delicious as a base for a saucy cod dish.
1/2 lb tater tots
3/4 lb cod fillets cut into 2 serving portions
2 Tbsp butter plus 1 Tbsp canola oil
2 dozen grape tomatoes sliced in half lengthwise
2 cloves garlic, minced
2Tbsp flour
1/2 cup onion, finely diced
1/2 cup dry white wine
1 cup chicken broth
Divide the tater tots in half. Pack one half of them onto a 6-inch waffle iron and close iron. Depending on your waffle iron, you may need 15 minutes or so to brown the tater waffle - my iron is small and slow. Make the first waffle and keep it warm in a warm oven while you make the second.
Meanwhile, brown the cod in a non-stick skillet in the butter and oil. Cook both sides until lightly browned, and just cooked through, about 6-8 minutes (10 minutes per inch of thickness). Remove to a plate and keep warm with the waffles in the oven.
While the fish cooks, sauté the tomatoes with the garlic and a dash of olive oil in another small non-stick skillet.
Now add the onion to the butter in the pan used for the fish and cook about 3-5 minutes. Add the flour and cook another 2-3 minutes.
Then whisk in the wine and broth and bring to a gently boil. Whisk until the sauce thickens. Then add the tomatoes into the sauce.
Plate the dish by topping each waffle with a piece of cod. Then spoon some of the tomato gravy over top.
Serves 2.
1/2 lb tater tots
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