Tea Infused Fish And Chips Food

CALIFORNIA FISH AND CHIPS

Steps:

• Pour enough oil to fill a deep-fryer about a third of the way. Heat the oil to 350 degrees F. Pat the fish dry with paper towels. Sprinkle the fish with salt and pepper. Dip the fish in flour and tap off the excess flour. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly. Repeat the process with each fillet, then carefully drop the coated fish in the fryer. Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side. Serve with choice of Chips and Guacamole.
• Wash, rinse and dry the potatoes. Then slice to width of 1/2-inch planks, end to end. Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries. Cut all the potatoes, cold water rinse and dry over paper towels.
• Heat the oil to 350 degrees F in a deep fryer.
• Next blanch the fries until the exterior starts to brown, 2 to 3 minutes. Remove from the fryer and let air dry, then refrigerate on baking pans. Fries need to cool 1 one hour in cooler before stacking in storage pans.
• Return the oil to 350 degrees. Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes. Remove the basket, allow any excess oil to drip, then season with salt and pepper.
• In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth. Add the cilantro, tomatoes, salt and Sriracha. Serve immediately or refrigerate until serving.

FISH AND CHIPS

Steps:

• Combine the flour and baking powder in a mixing bowl and season with salt and pepper. Beat egg yolks with a small amount of the water in a small bowl (a 2 cup glass measuring pitcher works great for this). Whisk the egg mixture a little at a time into the flour and add additional water, as necessary, to achieve a smooth consistency for the batter.
• Heat the canola oil in a deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for potatoes and fish or similar foods.
• Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt.
• Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain.
• Serve with malt vinegar or your choice of condiments.

FISH AND CHIPS

Steps:

• For the French fries: In a deep pot or a tabletop fryer, heat the vegetable oil to 250 degrees F.
• Cut the potatoes into batons leaving the skin on (the pieces should be 1/4 inch by 1/4 inch by the full length of the potatoes). Rinse the potatoes under cold water.
• Fry the potatoes, in batches if necessary, until just tender but not mushy, about 4 minutes. There should be little to no color. Transfer the blanched fries onto a baking sheet and cool completely in the refrigerator.
• For the tartar sauce: Combine the mayonnaise, buttermilk, capers and relish in a bowl and whisk together.
• For the fried fish: Increase the heat under the pot of vegetable oil and heat the oil to 350 degrees F.
• In a bowl, combine the eggs, soda water and crushed ice. Add the flour and whisk the batter. Do not overmix. Place the panko in a second shallow bowl. Place some flour for dedging in a third shallow bowl.
• Season the fish with salt and pepper. Dredge each piece in the flour, then dip in the batter and then dredge in the panko.
• Deep fry the pieces of fish, in batches if necessary, until golden brown and crispy, 4 to 6 minutes. Remove from the fryer and allow to rest on a cooling rack for 5 to 10 minutes.
• While the fish rests, finish cooking the French fries. Bring the oil temperature back to 350 degrees F. Fry the French fries, in batches if necessary, until golden brown and crispy, 4 to 5 minutes. Toss the French fries in a bowl and season with salt and pepper.
• For plating: Mound some fries on each plate and place a piece of fish over the top. Serve the tartar sauce on side.