Cod Fish 'N' Sweet Potato Chips

Posted by Unknown Monday, May 7, 2012
Taste Level: VGR
Cost: $20 and over
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 40-45 min.
Difficulty: 2

Zo loves fish and chips.  So I decided to do a zesty zippy take on Zo's favorite fish and chips.  I gave the fish a bright yet deep flavor by using a little lemon juice in the batter paired with a nice English Pale ale.  Then I toned down the sweetness of the sweet potato by lightly dusting the chips with a little ground chipotle pepper.   Enjoy!

Fish 'N' Chips
2 lbs of Cod (cut into 14-16 pieces)
5 Sweat potatoes (sliced into medallions)
Sea salt (to taste)
Ground Chipotle Chili Pepper (to taste)
3-4 cups peanut oil (for frying)
1 cup Caribbean Remoulade (or your favorite Fish and Chips dip)

Beer Batter
1 cup 1 tbsp of flour
3/4 cup English Pale Ale (room temp)
1 egg (separated)

2 tbsp lemon juice (room temp)
1 tbsp olive oil
1/4 tsp onion powder
1/4 tsp garlic
fresh crack pepper (to taste)

Beer Batter

In a medium mixing bowl whisk together flour, pepper, garlic powder and onion powder until even. Add beer, olive oil, lemon zest, lemon juice and egg yolk to the mixture and whisk vigorously for 2-3 minutes. Cover batter with a damp cloth and sit in a warm location for 2 1/2 hours. Just before using batter beat egg white until stiff and bubbly, then fold into batter until even.

Heat oil in cast iron dutch oven over medium high heat. Drop a single potato medallion into the oil, when it starts to float in the oil (6-8 minutes) you are ready to start cooking.  Cook potatoes in batches for 3-4 minutes.  Using a slotted frying spatula drain them and move them to a paper towel covered plate, sprinkle with salt and continue until all potatoes have been fried the first time. 

After frying all potatoes places 3 paper towels over fried potatoes and then place a plate over the paper towels.  Quickly but carefully flip them over so that the potatoes are on the new plate.  This will allow you to once more fire the potatoes that were cooked first.  

Once more add the potatoes in batches and cook 1-2 minutes or until fluffing and golden brown. Using a slotted frying spatula drain them and move them to a paper towel covered plate, sprinkle with salt and ground chipotle chili pepper continue until all potatoes are fried the second time.  

Dip fish 3-4 pieces at a time into batter and fry for 4-5 minutes or until golden brown (you may have to flip over when they are about half way cooked.) Using a slotted frying spatula drain them and move them to a paper towel covered plate, continue until all fish is cooked.

Serve hot with Pineapple Remoulade, tartar sauce or your favorite fish and chips dip!  Enjoy!


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