Monument Cafe Fish and Chips
- Level: Intermediate
- Total: 1 hr 20 min (includes freezing time)
- Active: 1 hr 10 min
- Yield: 4-6 servings
- Level: Intermediate
- Total: 1 hr 20 min (includes freezing time)
- Active: 1 hr 10 min
- Yield: 4-6 servings
Ingredients
Tartar Sauce:
Coleslaw:
French Fries:
Flour Dredge:
Beer Batter:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the tartar sauce: In a medium bowl, combine the mayonnaise, red onion, capers, cornichons, pepper and salt in a bowl. Stir well, then cover and refrigerate until ready to serve.
- For the coleslaw: Place the mayonnaise, vinegar, sugar, pepper and salt in a medium bowl and whisk until the sugar is incorporated and not grainy. In a large bowl, combine the cabbage, carrot, parsley and green onion. Toss with the dressing. Refrigerate until ready to serve.
- For the french fries: Wash the potatoes and pat dry. Cut the potatoes into strips to make french fries, leaving the skin on. Place about 2 inches of oil in a cast-iron frying pan and heat to 350 degrees F.
- Fry the potato strips for 1 to 1 1/2 minutes to blanch the fries. Remove from the fryer and place on paper towels to drain, arranged in a single layer on a sheet pan. Refrigerate until ready to use. (We find it best to blanch the fries the day before serving to get them cold in the refrigerator.)
- Bring the oil back to 350 degrees F, then carefully place the fries in the hot oil and cook until crisp and tender, about 3 minutes. Drain on paper towels and lightly salt the cooked fries.
- For the flour dredge: Combine the flour, pepper, salt and sugar in a baking pan and set aside.
- For the beer batter: Combine the flour, salt, granulated garlic, lemonade mix, pepper and turmeric in a baking dish and whisk to combine. Add the beer and whisk to incorporate the beer into the dry ingredients. Place the mixture in the freezer for 10 minutes to keep very cold.
- Cut the haddock fillet crosswise into 2-inch-wide pieces, then pat dry and keep chilled in the refrigerator.
- Place the frying oil in a cast-iron pan about 2-inches deep and heat to 350 degrees F.
- Set up a dredge line on the counter in this order: fish, beer batter and the dry dredge. Dip the fish in the ice-cold beer batter, coating all sides, then lightly toss the battered fish in the flour dredge and slowly place in the frying pan. Fry until cooked through and golden brown. Remove the fish from the frying pan and place on paper towels to drain until ready to serve. Serve with lemon wedges, coleslaw, french fries and tartar sauce.
