Warrior's Fish and Chips Recipe
Warrior's Fish and Chips with Abenaki Blend Tartar Sauce Recipe
Chef Peter
4
20 minutes
10 minutes
Poisson
Perfect for walleye, haddock, cod or your favourite firm white fish, these crispy fish and chips are delicious for a shore lunch or at home.
Ingrédients / Ingredients
- 4 firm fish fillets (cod, walleye, haddock or trout)
BATTER
- 2½ cups all-purpose flour
- 2 light beers
- 2 tbsp baking powder
- 3 tbsp Traditional Blend
SAUCE
- 1 cup mayonnaise
- 2 tbsp finely diced sweet pickles (or relish)
- 2 tbsp chopped capers
- 1 shallot, chopped
- 1 tbsp chopped parsley
- 2 tbsp Abenaki Blend
- Juice of 1 lemon
FRIES
- 6–8 medium potatoes
Instructions/ Directions
FOR THE SAUCE
Combine mayonnaise, diced pickles, chopped capers, parsley, lemon juice and Abenaki Blend in a bowl.
FOR THE FRIES
Heat the frying oil to 350°F.
Cut the unpeeled potatoes into finger-thick fries and place in cold water.
Dry thoroughly and fry for 3–4 minutes. Remove and cool on a baking sheet (this first frying is called blanching).
Once cooled to room temperature, fry a second time until golden brown.
Sprinkle with Traditional Blend.
FOR THE BATTER
Set aside ½ cup flour on a plate and add a pinch of Traditional Blend.
Mix the remaining 2 cups flour with 2 tbsp Traditional Blend and baking powder. Gradually add beer until the batter is thicker than pancake batter but still fluid enough to coat the fish.
Dredge the fish fillets in the reserved flour mixture, then dip into the batter to coat completely.
Carefully lower the fillets into the hot oil one at a time and fry for 5–10 minutes, depending on thickness.
Drain on paper towels and serve with fries, tartar sauce and a lemon wedge.
Tellement le meilleur que j’ai manger ! Merci pour cette super recette!!