Fish and Chips with a Sustainable Twist
With St. Patrick’s Day coming up, the Right Bite team is already seeing green – a green menu, that is! As part of the day’s food and fun, consider adding a sustainable twist when serving the traditional Irish favorite, fish and chips.
OCEANIQUE CRISPY FISH AND CHIPS
(Serves four)
1½ pounds (about 4 large fillets) wild Alaska halibut
Salt and freshly ground black pepper
1¼ cups white rice flour; more for dusting
2 to 3 quarts vegetable oil for deep-frying
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup vodka
1¼ cups lager beer
1 cup parsley aioli – see recipe
1 lemon cut into wedges
1. Dry fish filets with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
2. Place a wide, deep pan over medium heat. Add oil to a depth of at least 1½ inches and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1¼ cups rice flour, baking powder and salt. Slowly stir in vodka and beer to make a batter. (Don’t make batter ahead of time, or the bubbles from the lager will be lost.)
3. Dip one fillet into batter to coat it completely, and lower into hot oil. Repeat with other fillets. When underside of fillets are golden brown after 1or 2 minutes, turn and brown other sides, a minute or two. Lift from oil, drain and serve with french fries, parsley aioli and lemon.
PARSLEY AIOLI
(Makes one cup)
1 egg yolk
¼ teaspoon garlic chopped
2 tablespoons parsley, chopped
¼ teaspoons Hawaiian red sea salt
Pinch freshly ground black pepper
Pinch cayenne pepper
1 teaspoon fresh lemon juice
3 oz. grapeseed oil
3 oz. extra virgin olive oil
Method:
Combine all ingredients except oils in blender. Add oils very slowly to blender at low to medium speed. Taste and adjust seasonings as desired.
Posted by Kassia Perpich, conservation
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