Fish and chips
serves four
Fish
4 small white fish fillets, skinless, deboned (tilapia, cod, haddock, catfish or snapper etc…).
Start by cutting cleaned, skinless and deboned fish fillets into small portion sizes and patting dry with paper towels.
Batter
½ cup (125 ml) all-purpose flour
½ cup (125 ml) semolina flour
½ cup (125 ml) Cappellari breadcrumbs
¼ cup (60 ml) corn starch
1-1¼ cups (250-300 ml) cold carbonated water
1 tsp (5 ml) salt
Canola oil for frying
Mix all batter ingredients but the oil in a bowl, make sure the batter is not too thick or not too thin.
In a sauté pan heat canola oil on medium heat, dip fillets into batter coating evenly and fry.
Season with salt and pepper, drain excess oil on paper towels.
Home fries
2-3 large russet potatoes
Canola oil for frying
Seasoning salt*
Rinse and dry potatoes, cut into fries.
In a sauté pan heat canola oil on medium heat, blanch fries once. Set to cool.
Fry again a second time until crispy. Season.
*Seasoning salt
6 tbsp (90 ml) fine sea salt
2½ tsp (12.5 ml) paprika
½ tsp (2.5 ml) dry thyme
½ tsp (2.5 ml) celery salt
½ tsp (2.5 ml) garlic powder
¼ tsp (1.25 ml) onion powder
¼ tsp (1.25 ml) curry powder
Mix.
Lemon, garlic aioli
1 egg
½ cup (125 ml) olive oil
¼ tsp (1.25ml) garlic, chopped
1 anchovy fillet
¼ tsp (1.25 ml) lemon zest, chopped
¼ tsp (1.25 ml) lemon juice
Salt, pepper
Mix in olive oil slowly to the egg in a blender or food processor on low speed, emulsify (mayo consistency).
Mix in remaining ingredients, adjust the seasoning.
Plate and serve
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