Fish & Chips Platter
A fintastic twist on a classic combo 🍟🐟
Total time: 30 minutes
Ingredients for 4 people
2 lb of sea bass
1 1/2 cups of flour
salt & pepper
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.
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.
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.
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.
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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