- Canola oil, for frying
- 1 large taro, peeled, julienned (French fries), soaking in ice water
- 2 sweet potatoes, peeled, julienned (French fries), soaking in ice water
- 2 large baking potatoes, like russets, julienned (French fries), soaking in ice water
- 2 cups rice flour
- 1/2 teaspoon ground white pepper
- 1 teaspoon sesame seed oil
- 2 tablespoons white sesame seeds
- 2 bottles very cold English Bitter
- 2 pounds cod fillet, cut into long 2-3 ounce pieces
- Fleur de sel, for seasoning
- Seasoned salt (3 parts salt, 1 part ground toasted cumin, 1 part ground toasted coriander, 1/2 part ground Thai bird chiles)
Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt.
BLACK VINEGAR AIOLI:
- 2 egg yolks*
- 1/2 tablespoon minced garlic
- 2 cups canola oil
- 1/4 cup Chinese vinegar
- 1/4 cup balsamic vinegar
- Salt and black pepper, to taste
- 1/4 cup chopped chives, save a little for garnish
In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives.
Beverage: Very cold English Bitter