Photo: Fried Fish Bites with Sweet Potato Fries and Spicy Mayo Recipe
Ingredients
For the mayonnaise:
- 1 1/4 cups mayonnaise
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
- 8 cilantro sprigs, stems trimmed
- 2 medium garlic cloves
- 1 teaspoon dry mustard powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
For the fries:
- 4 cups vegetable oil
- 2 large sweet potatoes (about 2 pounds)
- 2 teaspoons white wine vinegar
For the fish:
- 1 pound sole or haddock fillets
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 cup chilled club soda
Directions
For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use.
For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside.
When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready.
For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise.
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By CMG84
on June 05, 2011
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I only made the spicy mayo and the sweet potato fries but now I can't stop making them! Everyone I make them for loves them and I've become known for this recipe. It's great to bring along to a BBQ all summer!
Side note- For those who prefer medium or milder spices I would suggest half the amount of cayenne initially and then gradually adding more cayenne to get the level of heat you prefer.
By agos2219
on April 27, 2010
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I used this batter to make fish tacos. I didn't want to use a beer batter because my 10mo old would be eating it and this was a GREAT alternative. The batter is very light and slightly crispy. Other reviews complained about the batter not being thick enough but they may want to try a different recipe if they are looking for heavily battered fish. I've used other beer battered fish recipes from Food Network, and I have to say I think this one is WAY better. Because I was making fish tacos, I made a Mexican marinade and I must say, YUM! I think had I not marinated the fish it probably would have been very bland. Thanks Aida! I can't wait to try this batter with other combos!
By jen_g333_11410795
Concord, CA
on February 19, 2010
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I just finished making this for lunch today and the kids loved it! I substituted a few things because I didn't have it in stock. For example:
For the fries: I used White Balsamic Vinegar instead of White Wine Vinegar.
For the Mayonnaise: I used Ground Double Superfine Mustard instead of Mustard Powder. (It looked like mustard powder.
For the fish: I used Halibut instead of Sole or Haddock. Halibut was EXPENSIVE! I bought two pounds. I also used Light Miller Beer instead of Club Soda.
I kept my cooking thermometer in the oil the whole time. It's important to raise the temperature to what Aida suggested (350 degrees so that the fish gets that great crunch when finished. I was very pleased with the outcome. This will be another great Fish & Chips recipe to add to my seafood collection. Thank you Aida. :-
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