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frying British, English
Fish and Chips, Big Sur Style

Photo by: Sarah Remington
Comments: 0
 

Recipe

Our British friend Terry lives for fish and chips. Between Wayne and Forrest, we’re bombarded with loads of fresh rockfish during the summer, so one day we decided to listen to Terry’s request and came up with this dish. We couldn’t bring ourselves to drop the fish into the deep-fat fryer, though. Instead we opted for lightly breading and pan-frying our fillets. This simple preparation makes a great lunch, and for dinner you could serve the fish with succotash instead of the chips (just don’t tell Terry).

Yield: Serves 4

Ingredients

For The Tartar Sauce:

  • ¾ cup homemade mayonnaise (see below)
  • 1 pickle, minced
  • Juice and grated zest of 1 lemon
  • 2 teaspoons capers, minced
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced chives
  • 1 whole scallion, trimmed and thinly sliced
  • 1 small shallot, minced
  • Kosher salt
  • Freshly ground black pepper

Homemade Mayonnaise (Makes about 1 cup):

  • 2 egg yolks
  • ½ lemon
  • 1 tablespoon Dijon mustard
  • 1½ cups rice bran oil or canola oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For The Chips:

  • 4 medium russet potatoes
  • Rice bran oil or canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced chives
  • 1 whole scallion, trimmed and thinly sliced

For The Fish:

  • 1 cup breadcrumbs
  • 2 tablespoons finely grated Pecorino Romano
  • 1 tablespoon flat-leaf parsley leaves
  • 1 tablespoon fresh thyme leaves
  • 4 rockfish fillets, 5 to 6 ounces each (rockfish will usually be labeled “rock cod” in the grocery store)
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • ¼ cup rice bran oil or canola oil
  • 2 tablespoons unsalted butter

Directions

To make the tartar sauce, put the mayonnaise, pickle, lemon juice and zest, capers, parsley, chives, scallions, and shallots in a bowl and mix until well combined. Season the tartar sauce with salt and pepper to taste. Transfer it to a plastic container or glass jar, and refrigerate until ready to use.

To make the Homemade Mayonnaise:

To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl. Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously. Continue adding the oil in a thin stream–you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice. Season with the salt and pepper, and then continue to slowly add the remaining ½ cup oil while whisking vigorously. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.

To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor. With the processor running, gradually add a few drops of the oil. Continue adding the oil in a thin stream–you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice. Season with the salt and pepper, and continue to slowly add the remaining ½ cup oil while the processor is still running on high speed. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.

The mayonnaise will keep for up to 3 days under refrigeration.

To make the chips, adjust the oven rack to the middle position and preheat the oven to 350°F. Wash and scrub the potatoes. Place them on a baking sheet and bake them until they can be easily pierced with a paring knife, 45 minutes to 1 hour.

Remove the potatoes from the oven, let them cool to room temperature, and then refrigerate them for at least 30 minutes.

Cut each potato in half lengthwise, and laying the potato half on its flat side, cut it lengthwise into 3 wedges.

Fill a large pot with oil about 2 inches deep. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches, fry the potatoes until they’re golden brown, about 3 minutes. Drain them on a plate lined with paper towels, and then season them generously with salt and pepper. Sprinkle with the minced parsley, chives, and scallions. Reserve the chips in a warm spot.

For the fish, combine the breadcrumbs, grated Pecorino, parsley, and thyme in a food processor and pulse until the mixture resembles a very fine meal.

To make the fish:

Season both sides of the fish fillets generously with salt and pepper. Put the flour, egg, and the breadcrumb mixture in separate shallow bowls. Dredge each fillet in flour and tap off the excess. Then dip in the beaten egg and let the excess run off. Finally coat it with breadcrumbs, making sure the surface is completely coated. Set the fillets aside on a plate.

Heat a cast-iron skillet over medium-high heat, and drizzle the oil into it. Add the butter, and wait until it melts. Without overcrowding, fry the fillets in the skillet until they’re golden, 2 to 3 minutes on the first side. Flip the fillets over and cook until the other side is golden as well, another 2 minutes. Place the fish on a plate lined with paper towels.

Serve the fish and chips immediately, with the tartar sauce on the side.


© 2009 The Big Sur Bakery, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 cup added oil per serving for frying, and on 1/8 teaspoon added salt per serving.

1471kcal (74%)
181mg (18%)
72mg (120%)
147mcg RAE (5%)
1691mg
124mg
40g
4g
8g
74g
236mg (79%)
1346mg (56%)
13g (67%)
115g (177%)
6mg (31%)
 

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