Fish Be With You

 

Fish be with you this Lenten season. To jazz things up on common fish recipes. I fried fish and chips with Asian twist.

Rainbow Chips Ingredients:

Sweet potatoes

Purple Yam

Salt to taste

Deep-frying canola or vegetable oil

Tartar Sauce:

1 cup mayonnaise

1 tablespoon strained pickle relish

1 small diced shallot

Pinch of Sugar

Salt to taste

Pinch of pepper

4 drops of green Tabasco sauce

Worcestershire rice vinegar:

1/3 cup of unseasoned rice vinegar

1 tablespoons of Worcestershire sauce

Fish and fish-batter:

Black Alaskan Cod or any fish fillet

2 cups of rice flour

1 1/2 cups of cold water

1 tablespoon of melted butter

1 teaspoon of salt

½ teaspoon of pepper

Deep-frying canola or vegetable oil

Dredging flour:

¼ garlic powder

1 cup of rice flour

For the Worcestershire rice vinegar:

Mix the Worcestershire sauce and rice vinegar

For the Tartar Sauce:

Mix all ingredients.

For the chips:

Cut the chips into 1cm thick fries. Place it on a bowl with cold water. Heat pan to 375 degrees F. Drain the fries and dry it using paper towels. Fry the potatoes until cooked. Add salt to taste. Keep warm inside a pre-heated oven to 300 degrees F.

For the fish:

Cut the cod at least 6 ounces by weight. Prepare dredging flour by adding garlic powder and 1 cup of rice flour.

Mix 2 cups of rice flour, melted butter, salt and pepper. Whisk everything with 1 1/2 cups of cold water until it has no lumps and has a smooth consistency. If a little bit thick, add a small amount of water. Heat pan or deep-fryer to 375 degrees F. Dredge fish fillet on flour and tap to remove excess flour. Then, dip on the batter. Deep-fry the fish until golden brown. Drain excess oil by putting it on a plate lined with paper towel.

Pre-heat oven to 300 degrees F. Transfer cooked fish on a baking sheet and keep warm in the oven. Serve hot.

The fish fry rice-flour batter add crunch at the first bite but has chewiness once eaten. The Alaskan cod melts in your mouth with its rich flaky goodness. The combination of purple yam and sweet potato and salt is a savory side dish for the fish. Enjoy.