2024-03-17 14:29:01
A recipe by Jean-François Plante.
See also: Bolognese with pulled beef
INGREDIENTS
650 g to 750 g of cod fillets cut into 8 pieces
3 tbsp. tablespoon of flour
1 C. tablespoon of smoked paprika
1 C. teaspoon garlic salt
Batter
1 1⁄2 cups (375 ml) flour, unbleached
1 C. teaspoon baking powder
2 pinch of fine salt
2 tbsp. cornstarch
1 egg yolk
1 1⁄2 cups (375 ml) red beer
Hot tartar sauce, homemade
1 cup (250 ml) homemade mayonnaise
1 C. tablespoon of Dijon mustard
1 C. 1/2 tsp Sriracha
1 C. teaspoon zest of a blanched lime
3 tbsp. tablespoon of lime juice
2 tbsp. tbsp fresh dill, finely chopped
1 dill pickle, finely chopped
1 C. tablespoon of capers
Salt and freshly ground pepper to taste
PREPARATION
Preheat the fryer to 350 F
In a large plate, mix the first quantity of flour with the garlic salt and smoked paprika. Roll the pieces of fish in this mixture to cover them well.
In a bowl, combine flour, baking powder, cornstarch and salt. In another bowl, mix the egg yolk and beer. Whisk lightly. Gradually add the beer and egg mixture to the flour and starch mixture, mix and whisk a little until you obtain a smooth mixture without lumps.
Using tongs or a fork, dip the pieces of fish into the breading to cover them well. Carefully place one or two pieces at a time in the fryer, avoiding the breading sticking to the bottom of the basket. Cook for regarding 5 minutes or so until the breading is golden brown.
Meanwhile, add all the tartar sauce ingredients in a bowl and mix thoroughly.
Drain the pieces of crispy fish on absorbent paper.
Serve two pieces of fried fish per Alex Reed with homemade tartar sauce to taste.
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#Fish #chips #crunchy #beer #batter
