BEER BATTERED FISH & CHIPS

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For Tartar Sauce:

  • -3-4 Tbsp mayo
  • -2 tsp tarragon
  • -2 tsp capers
  • -2 tsp cornichons
  • -2 tsp shallots
  • -1 tsp lemon juice

For (French Fries) Chips:

  • 2-3 Idaho potatoes (white starchy potato)
  • 2-4 quarts oil for frying
  • Salt & pepper to taste

For Fish:

  • 3, 2-3oz fillets of cod
  • Stella Beer (blonde/light/wheat)
  • 1 cup flour
  • 1 egg
  • Hot sauce to taste
  • Salt & pepper to taste

Garnish:

  • Malt Vinegar
  • Lemon
  • Chopped parsley

PROCESS:

For the Tartar Sauce:

-Add a few TBSP of Mayonnaise

-Now add a few pinches of herbs: chopped tarragon, chives, capers, cornichons, chopped shallots, and a bit of salt.

-mix everything together


 

PROCESS:

For the Tartar Sauce:

  • Add a few TBSP of Mayonnaise
  • Now add a few pinches of herbs: chopped tarragon, chives, capers, cornichons, chopped shallots, and a bit of salt.
  • mix everything together

For the Chips:

  • Cut potatoes into medium sized fries.
  • Place in pot of cold, heavily salted water. Bring to boil.  Once  you see the first big bubble of a boil, remove fries. They will be cooked, but not falling apart.  Drain and run under cool water.
  • Dry and cool fries in fridge, convection oven or with hairdryer until leathery.
  • Fry at 325°f until a crust forms but no color.
  • Shake out oil and cool in refrigerator.
  • Fry again at 385°f until golden and crispy.

For the Fish:

  • Portion out your fillet into 2-3 oz strips
  • Whisk your egg and add flour to form it into a batter
  • Now add a bit of beer - the consistency you're looking for is pretty close to pancake batter. Toss in hot sauce and s/p.
  • Double check that your oil is ~ 300 degrees - because you want the fish to cook and the batter to fry evenly
  • Dip the fish lightly into the batter and drop it straight into the oil for ~ 10 minutes

Serve fish and chips together. Garnish with your tartar sauce, Malt Vinegar, chopped parsley, and Lemon.

Rashad FrazierComment