Peixe empanado com batatas fritas

Ingredientes

• 300 g white fish (snapper, cod, haddock, flake)
• 600 g potatoes (see blog post)
• 600 ml canola oil
• 1 tsp lime zest
• 1 tbsp salt
• 2 tsp togaroshi
• 3 tbsp wasabi paste
• 1 clove garlic
• 150 ml olive oil
• 1 tsp lime juice
• 2 egg yolks
• 50 g flour
• 1 pinch salt
• 100 ml sparkling water (cold)

Modo de preparo

1. 1

   --- Salt ---

2. 2

   Mix togaroshi & salt together and set aside

3. 3

   --- Aioli ---

4. 4

   Add wasabi, egg, garlic, lime juice & salt to a food processor. Blitz to combine

5. 5

   Gradually add the oil to the egg mix until it thickens

6. 6

   If you aioli is a little too thick then you can add a splash of cold water

7. 7

   Store in the fridge until necessary

8. 8

   --- Batter ---

9. 9

   Add flour and togaroshi salt to a mixing bowl, gradually whisk the sparkling water in until smooth

10. 10

    Store in the fridge until necessary

11. 11

    --- Potatoes ---

12. 12

    Clean the potatoes and cut into finger sized pieces. Leave the skin on!

13. 13

    Heat the canola oil to 140c and fry the potatoes for 6 minutes at 140c (you may need to do this in batches). Remove and leave on a baking tray to cool

14. 14

    Fry fish (see next step)

15. 15

    While fish is resting add the chips back in @ 180c and cook for a further 1-2 minutes until brown and crispy

16. 16

    Remove to a bowl lined with paper towel

17. 17

    Add a pinch togaroshi salt & lime zest, toss to combine. Adjust seasoning to your liking

18. 18

    --- Fish ---

19. 19

    Heat oil to 180c

20. 20

    Cut fish into 150g pieces and season with salt

21. 21

    Dip in the fish in the batter until coated

22. 22

    Place fish in the hot oil away from you so the hot oil won’t splash you

23. 23

    Cook for 6 minutes or until the fish is golden brown. Bare in mind if your fish is very thick it will take longer to cook

24. 24

    Remove, season with togaroshi salt and allow to cool on a wire rack while the chips cook