Student who is selected for the Chef of the day is Mr. SYED ABRAR (BCTCA 2nd sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills in Continental . He is very talented student, always striving to perfect the art of cooking.
Ingredients
- 450 gms Cod fish fillet
- 1 lit Refined oil
- 400 gms Maris piper potatoes
- 15 ml Vinegar
- 20 gms Salt
For the Batter
- 125 gms Refined flour
- 25 gms Corn flour
- 12 gms Cooking soda
- 3 gms Turmeric
- 5 gms Salt
- 12 gms Black pepper powder
- 300 ml Beer or Soda water
For the tartare sauce
- 125 gms Mayonnaise
- 12 gms Pickled gherkin
- 5 gms Capers
- 1 no Shallot finely chopped
- 3 sprigs Parsley, finely chopped
For the mashed peas
- 250 gms Green peas, frozen
- 15 gms Garlic cloves
- 5 gms Salt
- 15 gms Butter
- 10 gms Black pepper
- 15 ml Sour cream
Method
- Marinate the fish with salt and pepper and keep aside.
- Cut the potatoes lengthwise and soak in cold water for 5 mins, then wash until the water runs clear.
- Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart.
- Drain gently, then place on a tray in a single layer and chill until needed.
- To make the tartare sauce, chop the English pickled gherkins (cornichons), capers and shallot then combine with the parsley, mayo and a pinch of salt.
- To prepare mashed green peas, blanch the frozen green peas for 3 mins. Drain and mash them.
- Heat butter in a pan, add the crushed garlic and butter. Now add the mashed peas. Season it with salt and pepper powder. Add sour cream and mix it well. Keep is aside as an accompaniment.
- To prepare the batter, place the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.
- Pour the oil into a deep, wide pan, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
- Put a little flour in a dish for dusting the fish. Bring the oil you used to cook the chips up to 185C, or until a drizzle of batter sizzles and crisps in less than a minute.
- Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil.
- Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Make sure the batter is perfectly chilled as it helps in turning the fillets crunchier.
- Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.