Fish and Chips with Spicy Tartar Sauce

Level: Moderate Prep: 15 minutes Yield: 4 Servings Total: 1 hour 15 minutes Cook: 1 hour

INGREDIENTS DIRECTIONS

For the Chips Roast the Potatoes 3 large Yukon Gold or Preheat oven to 350 degrees. russet potatoes Place the potatoes onto a baking sheet, cover in salt, pepper 2 tablespoons kosher salt and oil and roast for about 30 minutes. ½ tablespoon black pepper Remove the potatoes from the oven and cut them into large ¼ cup extra-virgin olive wedges. Let cool. oil

For the Tartar Sauce Make the Tartar Sauce ½ cup sour cream Place the sour cream, mayonnaise, sweet pickle relish, garlic ½ cup mayonnaise powder, chopped parsley, serrano chile, salt, pepper and olive ¼ cup sweet pickle relish oil into a bowl and mix well. Set aside in refrigerator. ½ teaspoon garlic powder ¼ bunch fresh parsley, Make the Fish chopped Preheat a large pot of oil or a fryer to 375 degrees. 1 serrano chile, seeds Dry the fish well. removed and diced Kosher salt and fresh- Make the batter in a large bowl by adding the flour, cornstarch, ground black pepper baking powder, baking soda, salt and garlic powder and mix- 1 tablespoon extra-virgin ing well. Pour in the sparkling water and whisk until batter is olive oil smooth.

For the Fish Fry the Fish and Chips 1½ pounds fresh Cod Start by frying the potatoes that have been cut into wedges. filet, cut into 4-inch pieces Place the potatoes into the fryer for 5 minutes, gently stirring 1½ cups all-purpose flour occasionally to make sure they are not sticking together or to 5 tablespoons cornstarch the sides or bottom of the fryer. You may need to fry in batches ½ teaspoon baking pow- depending on the size of your pot or fryer. der ½ teaspoon baking soda Remove the potatoes from the fryer and place on a tray lined ½ teaspoon salt with paper towels for about 10 minutes to cool off. ½ teaspoon garlic powder 1¾ cups sparkling water Once cooled, return the potatoes to the fryer and cook another 5-6 minutes until dark golden brown and crispy. Place the pota- ½ bunch fresh parsley toes on a tray lined with paper towels and season with salt. Recipe Continued

leaves 2-3 lemons, cut into Dip the dried off pieces of fish into the batter, making sure to even- wedges ly coat each side. Place the fish pieces into the fryer and cook for 8-9 minutes or until dark golden brown and crispy. Remove the fish from the fryer and place on a tray lined with paper towels. Season with salt.

After all the potatoes and fish have been cooked. Fry the parsley leaves in the hot oil and set aside.

Plate the Dish Place the fish and chips onto a large platter and garnish with lemon wedges, fried parsley and salt. Serve hot with the cold tartar sauce on the side.

Shopping List

Produce • 3 Yukon gold or russet potatoes • 1 bunch fresh parsley • 1 serrano chili • 2-3 lemons

Meat • 1 ½ pounds fresh cod filet cut into strips

Dairy/Eggs • 1 container sour cream • 1 container mayonnaise

Pantry • 1 bottle extra virgin olive oil • 1 jar sweet pickle relish • 1 container garlic powder • 1 bag all-purpose flour (1 ½ cups needed) • 1 container corn starch (5 tablespoons needed) • 1 container baking powder (½ teaspoon needed) • 1 container baking soda (½ teaspoon needed) • 1 bottle sparkling water Recipe Continued

Equipment List

• 1 chef’s knife • 1 cutting board • Paper towels • 1 small mixing bowl • 1 large mixing bowl • 2 trays or baking sheets • 1 large pot (6-8 quart) or fryer • Digital thermometer • Spider or strainer basket with a handle • Spoons/spatula/whisk/tongs • Serving platter or plates