Fish And Chips With Chinese Black Vinegar Aioli Food

BLACK SQUID INK TEMPURA FISH AND CHIPS

Steps:

• For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
• For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
• For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
• Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
• Bring the peanut oil up to 350 degrees F.
• In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
• Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

ASIAN BAKED FISH AND CHIPS

Steps:

• For the Sriracha Mayo - makes 1 cup prepared mayonnaise.
• Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
• Add the mustard and cider vinegar. Whisk to combine.
• In a thin steady stream, gradually whisk in the sunflower oil.
• Fold in sriracha.
• Season with salt and pepper.
• For the Fish and Chips.
• Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
• Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
• Mix lemon juice and turmeric powder in a small bowl.
• In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
• Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
• Lay fish fillets and potatoes on a lightly oiled baking sheet.
• Bake for 15-20 minutes at 220C/430°F.

CLASSIC FISH AND CHIPS

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
• Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
• other.) Skip the next step if you're not using a basket.
• Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
• Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
• Place potatoes in single layer on cookie sheet and keep warm.
• Repeat with remaining potatoes.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
• Mix flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
• Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

FISH AND CHIPS

Steps:

• Combine all batter ingredients in a mixing bowl.
• Cut the fillets into desired sized pieces.
• Dust fillets with flour.
• Dip the fillets in the batter.
• Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
• Drain fillets on paper towels or brown paper bags from the grocery store.
• Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).

CLASSIC FISH AND CHIPS

Steps:

• 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• 5. Fry the potatoes again for 1 to 2 minutes for added crispness.