FISH

For the Salmon

Start by adding butter to a pan on medium high heat. Let melt completely, and then add panko bread crumbs. Toast until slightly golden brown and add minced rosemary and thyme. Toast for an additional 30 seconds. Set aside and season with salt and pepper.

In a ramekin, combine equal parts whole grain mustard and mayo and set aside.Cut your salmon into even fillets. Oil down aluminum foil on a baking sheet and place salmon on top. Season salmon with salt and pepper and then top with a generous layer of the mayo-mustard combo. Use the backside of the spoon to spread it evenly. Add egg white to the panko bread crumb mixture and mix to combine.

Spread breadcrumb mixture evenly over the top of each fillet. Place in a 325°F oven for 18-25 minutes.

Remove from the oven. Let cool for 5 minutes.

Serve and enjoy!

For the Fish & Chips

Rinse and peel russet potatoes, then cut them into 10-15mm wide fries (or however you want to make them. Fries come in all different shapes and sizes).

Place the fries into a pot with room temperature oil. Slowly bring the oil up to 350°F and keep stirring them until they are golden brown. Place them on paper towels to drain the excess oil.

To create beer batter, combine all purpose flour, corn starch, some paprika, a pinch of kosher salt, and a few twists of freshly ground pepper.

Take 1 cup of that mixture to a tray, and set aside for dredging.

In the main mixture add baking powder and Mexican beer and whisk to combine.

Take your fish, dredge it in the powder mixture, and then add it to the beer batter.

Slowly add to a pot with peanut or vegetable oil at 350°F, and cook for 6-9 minutes.

Remove from oil, set on a paper towel to soak up the oil and to cool off. Serve with fries and enjoy!