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Introduction
Prep the potatoes
Blanch the chips: place in room temperature oil and heat over medium-high until temperature reaches 360°, 7–8 minutes total
Make the batter
Strain the batter, chill 30 minutes
Prep the fish
Pat fish dry, slice, season with salt, pepper, cayenne, and curry, and chill 10 minutes
Transfer chips to paper towels to drain until ready for the second fry
Make the lemon sauce, reduce by half, transfer to a bowl and chill until ready to serve
Make the tartar sauce, chill 10 minutes
Fry the fish at 350° for 3–3 ½ minutes per side, season with salt
Finish the chips: bring oil to 360° and fry another 2 minutes until golden brown; drain and season with salt and pepper
Plate
Taste!