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FRIDAY NIGHT FISH FRY
cook:
3 h
755,939 views Beer-Battered Halibut, Triple-Cooked Fries, Tartar Sauce & Mushy Peas.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Mushy Peas
200 g dried marrowfat peas
500 ml water
1 tsp Better Than Bouillon chicken paste
3 marrow bones
For the Fries and or Chips
4 Yukon Gold potatoes
cold water
malt vinegar
230 ml frying oil
salt, to taste
For the Fish
4 , (6 oz) Halibut loins
2 tbsp kosher salt
2 tbsp granulated sugar
lemon zest
lime zest
orange zest
For the Homemade Mayo
1 egg
1 cup olive oil
1 clove garlic
For the Tartar Sauce
1 cup homemade mayonnaise (or good store bought)
3 tbsp crème fraîche
2 tbsp capers, chopped
5 cornichons, finely chopped
1 cocktail onion, finely chopped
1 tbsp minced shallot
2 tbsp chopped parsley
1 tbsp chopped chives
1 tsp chopped dill
small pinch marjoram (optional)
few drops yuzu juice or lemon juice
salt, to taste
For the Batter
150 g all purpose flour
75 g white rice flour
75 g potato starch
½ tsp paprika
½ tsp turmeric
½ tsp baking powder
¾ tsp kosher salt
200 ml vodka
226 g lager beer (about 1 cup)
For the Serving
lemon wedges
malt vinegar
extra tartar sauce
TOOLS
food prep gloves, recommended
Babish measuring cups and spoons set
Babish saucepan
kitchen scale
oven
rimmed baking sheet
Babish tongs
Michelin star cutouts, optional
Babish Chef’s knife
cutting board
vegetable peeler
Babish mixing bowls
Babish sauté pan
instant read kitchen thermometer
kitchen spider
wire racked rimmed baking sheet
microplane
narrow container
immersion blender
whisk
plastic wrap
fridge
Babish Dutch oven
ISI whipper, optional
funnel, optional
squeeze bottle
DIRECTIONS
1.
For the Mushy Peas
1.
Preheat the oven to 425° F (220° C).
2.
Combine the peas in a saucepan with water and Better than Bouillon. Bring to a simmer and cook for 2 ½ hours.
200 g dried marrowfat peas
500 ml water
1 tsp Better Than Bouillon chicken paste
3.
Place bone marrow on a rimmed baking sheet in the preheated oven and roast until brown, about 20--25 minutes depending on your oven.
3 marrow bones
4.
Scoop roasted marrow fat into the pot and simmer gently for 2½–3 hours, stirring occasionally, until the peas break down into a thick, soft mash.
5.
Season to taste with salt and keep warm.
salt, to taste
6.
Meanwhile, make the Fries/Chips.
7.
For the Fries and or Chips
1.
Optional: Use a cookie cutter to shape peeled and cut potatoes into Michelin stars.
2.
Peel Yukon Gold potatoes and cut into thick fries.
4 Yukon Gold potatoes
3.
Rinse under cold water until the water runs mostly clear to remove excess starch.
cold water
4.
Bring a pot of salted water to a boil and cook the fries for 15–20 minutes, until tender but not falling apart.
5.
Drain carefully.
6.
Heat frying oil to 300°F (150°C). Fry potatoes in batches for 5–10 minutes, until pale and lightly cooked but not browned.
230 ml frying oil
7.
Remove and place on a rack to cool completely. Refrigerate or rest until fully chilled.
8.
Meanwhile, prepare the Fish.
9.
For the Fish
1.
Combine kosher salt, sugar, and citrus zest.
2 tbsp kosher salt
2 tbsp granulated sugar
lemon zest
lime zest
orange zest
2.
Place halibut on a wire rack over a sheet pan and lightly coat both sides with the dry brine mixture.
4 , (6 oz) Halibut loins
3.
Refrigerate 30–60 minutes to lightly cure and season the fish
4.
Meanwhile, make the Tartar Sauce.
5.
For the Tartar Sauce
1.
For the Homemade Mayonnaise
1.
In a bowl, combine mayonnaise and crème fraîche.
1 cup homemade mayonnaise (or good store bought)
3 tbsp crème fraîche
2.
Add capers, cornichons, cocktail onion, shallot, parsley, chives, dill, and marjoram.
2 tbsp capers, chopped
5 cornichons, finely chopped
1 cocktail onion, finely chopped
1 tbsp minced shallot
2 tbsp chopped parsley
1 tbsp chopped chives
1 tsp chopped dill
small pinch marjoram (optional)
3.
Season with yuzu juice (or lemon juice) and salt to taste.
few drops yuzu juice or lemon juice
salt, to taste
4.
Mix thoroughly and refrigerate until ready to serve.
5.
For the Batter
1.
In a large bowl, whisk together flour, rice flour, potato starch, paprika, turmeric, baking powder, and salt.
150 g all purpose flour
75 g white rice flour
75 g potato starch
½ tsp paprika
½ tsp turmeric
½ tsp baking powder
¾ tsp kosher salt
2.
Add vodka and beer and whisk gently until a loose batter forms. Some lumps are fine.
200 ml vodka
226 g lager beer (about 1 cup)
3.
For the Frying
1.
For the Fries (Continued)
1.
Heat oil to 375–400°F (190–205°C).
2.
Fry the chilled potatoes again for 2–4 minutes, until deeply golden and crisp.
3.
Remove to a rack and season immediately with salt.
4.
For the Fish
1.
Heat frying oil to 400°F (205°C).
2.
Dip each halibut piece into the batter, coating completely.
3.
Carefully lower into the hot oil and fry for 4–5 minutes, turning once, until the batter is crisp and golden and the fish is just cooked through.
4.
Remove and drain on a rack.
5.
For the Serving
1.
Plate the crispy fish with a generous portion of fries.
2.
Add a scoop of mushy peas, a side of tartar sauce, and lemon wedges.
lemon wedges
3.
Finish with malt vinegar over the fries and fish, if desired.
malt vinegar
4.
Serve immediately.
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