Surgeon Fish Fillets with Potato Wedges in Herbed Cheese Sauce

After a busy week. It is sometimes relaxing to the mind to cook something more complex than ordinary recipes you might prepare for a normal week fare. Cooking helps me to relieve stress. I also found happiness when I see people like what I have prepared. For this you will need:

Fish Fillet:

50o grams Surgeon Fish Fillet
1 Egg (beaten)
1/3 cup Cornstarch
1/4 tsp. Garlic Powder
1/8 tsp. Black Pepper Powder
1/4 tsp. Iodized Salt
1 cup Safflower Oil (for frying)

500 grams Potato Wedges

Cheese Sauce:

1 tbsp. Chopped Garlic
1 pc. Medium Onion (minced)
1 cup Grated Process Cheese
1 tbsp. Basil (dried)
1/2 tbsp. Marjoram (dried)
1/8 tsp. Mace
1/8 tsp. Black Pepper Powder
1/8 tsp. Thyme
1 1/2 cup Water
1 tbsp. Safflower Oil
Salt (to taste)

Preparation:

Fish Fillet -

In a bowl, beat egg, add cornstarch, black pepper, garlic powder, salt and mix well. Toss in the fish fillet. Deep fry in oil until golden brown. Set aside in a strainer lined with paper towels.

Potato Wedges -

Deep fry the potato wedges and set aside in a strainer lined with paper towels.

Cheese Sauce -

In a sauce pan, heat cooking oil. Saute garlic and onion. Add water and boil. Add grated cheese, marjoram, basil, black pepper, mace and thyme. Continue simmering until cheese is well dissolved. Toss in the potato wedges and fish fillet. Season with salt to taste. Serve immediately...