Fancy Fish and Zucchini Fries
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 811
- Total Fat
- 53
- Saturated Fat
- 4
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 51
- Sodium
- 894
- Total: 40 min
- Active: 40 min
Ingredients
Zucchini Fries:
Vegetable oil, for frying
1/2 cup milk
Juice of 1 lemon
1/2 cup cornstarch
1 teaspoon kosher salt
2 medium zucchini (1 pound total), cut into 3-by-1/2-inch batons
Sea salt flakes, for sprinkling
Fish Goujons:
2 cups all-purpose flour
2 teaspoons kosher salt and pinch black pepper
1/4 cup cornstarch
2 teaspoons baking powder
One 12-ounce bottle brown ale
1 1/2 pounds cod, haddock or pollock fillets, cut into finger-size strips
Sea salt flakes, for sprinkling
To Serve:
Store-bought tartare sauce
Lemon wedges
1 small bunch of fresh parsley
Directions
- Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
- Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
- For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
- Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
- Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
- For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
- Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
- Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
- To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
- Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.