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This week Byron is in Casco Bay, heading out the crack of dawn to go deep sea fishing, to catch something for his Fish and Chips recipe. FULL RECIPE BELOW.
Special Thanks:
Atlantic Adventures: http://www.atlanticadventures.biz/
Check out our sponsor – http://www.stellaartois.com/cidre
Check out Byron’s Channel:
http://www.youtube.com/user/ByronTalbott
FISH & CHIPS RECIPE
INGREDIENTS:
For Tartar Sauce:
-3-4 Tbsp mayo
-2 tsp tarragon
-2 tsp capers
-2 tsp cornichons
-2 tsp shallots
-1 tsp lemon juice
For (Potato) Chips:
-2-3 Kennebec potatoes (white starchy potato, idaho can also work)
-2-4 quarts oil for frying (grape seed, canola, sunflower, etc..)
-2 tsp chives
-Salt & pepper to taste
For Fish:
-3, 2-3oz fillets of cod
-Stella Beer (blonde/light/wheat)
-1 cup flour
-1 egg
-Salt & pepper to taste
Garnish:
-Malt Vinegar
-Lemon
PROCESS:
For the Tartar Sauce:
-Add a few TBSP of Mayonnaise
-Now add a few pinches of herbs: chopped tarragon, chives, capers, cornichons, chopped shallots, and a bit of salt.
-mix everything together
For the Chips:
*Though chips can often be french fries, we decided to go with a potato chip for our recipe:
-Heat up 2 quarts of high heat, flavorless oil
-Cut up potatoes into thin slices – the easiest way is to use a mandoline. This ensures very thin, even slices every time. Use proper care, as it is an exposed blade – when you get to about an inch left of potato, start on a new one
-Soak in water for a few minutes to remove the starch
-Strain and pat dry – you don’t want water getting into your hot oil
-Add chips to the oil, regularly stirring so they don’t stick together
-Remove when they’ve taken a nice golden color – bang off any excess oil
-Blot out the oil on a paper towel
-Season with a few fresh herbs, parsley, chives, thyme are a nice flavor mix. Finish with salt and pepper.
For the Fish:
-Portion out your fillet into 2-3 oz strips
-Whisk your egg and add flour to form it into a batter
-Now add a bit of beer – the consistency you’re looking for is pretty close to pancake batter
-Double check that your oil is ~ 300 degrees – because you want the fish to cook and the batter to fry evenly
-Dip the fish lightly into the batter and drop it straight into the oil for ~ 10 minutes
Serve fish and chips together. Garnish with your tartar sauce, Malt Vinegar, and Lemon.
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP’s: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Associate Production Coordinator: James Navaira
PA’s – Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster – http://www.mollyshuster.com/
Additional Shark Footage
Digital Spirit Media – www.digitalspiritmedia.com