Fish & Chips Platter

A fintastic twist on a classic combo 🍟🐟

30 minutes - 4 people

Made by you!

Ingredients

Steps

Ingredients

2 lb sea bass

4 potatoes

2 eggs

1 1/2 cups flour

Salt & pepper

Frying oil

Tartar sauce

Lemon

Green onion

Tools

Paper towels

Scissors

Spider

Ladle

1. Filet both sides of the fish while not completely cutting the filet through the tail portion. With a pair of scissors, snip the backbone away from the filet. Then using a knife, make 4 lengthwise cuts into the flesh of the fish. Then make crosswise cuts along the length of the fish as seen in the video. Repeat on the other side. Place in a bowl of ice water.

2. For the potatoes: Remove the skin from the potatoes and slice crosswise into thin medallions. Then slice the potatoes lengthwise into tiny “shoestrings”. Place in a bowl of water and set aside.

3. Whisk 2 whole eggs in a bowl and add salt and pepper to the flour. Remove the fish from the water and pat dry with paper towels. Place in a casserole dish and pour the egg wash over the fish. Set the fish into a clean casserole dish and coat completely with flour, ensuring that the flour covers every piece of cut fish. Then use a toothpick to attach the two ends of the fish.

4. Drain the cut potatoes and pat dry with paper towels. Next, heat the frying oil to 360 °F in a large frying pan. Then slowly submerge the fish into the oil. Place a ladle in the center of the fish to form a slight circle. Fry until light brown, about 3-4 minutes. Very carefully take the fish out of the oil with a spider and place on a plate with paper towels. Salt lightly.

5. Add the shoestring potatoes to the hot oil and fry until golden brown, about 4-5 minutes. Remove them using the spider and toss with salt to taste in a mixing bowl. Add tartar sauce to your serving plate. Next place the shoestring fries on top and then the fried fish. Add a few more fries to re-create the shape of a fish. Garnish with 2 lemon slices and sliced green onions. Enjoy!

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