Crispy Fish Goujonettes With Sides
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Sizzle, Winter 2016
Ingredients
Fish:
16 oz. skinless, cleaned fish filets (Lake Perch or whitefish)
Beer batter:
3 oz. rice flour
3½ oz. all-purpose flour
3 oz. modified corn starch
Salt to taste
12 oz. beer
3 qts. frying oil
Fennel and Pickled Shallot Salad:
4 oz. water
4 oz. malt vinegar
2 t. sugar
1 t. grenadine syrup
1 large shallot
1 fennel bulb with fronds
Lemon Dressing:
1 lemon, juiced
2 T. canola oil
½ t. Pernod liqueur
2 t. chopped fennel fronds
Salt and pepper to taste
Malt Sauce:
3 T. malt vinegar
8 oz. canola oil
2 egg yolks
½ t. Tabasco sauce
2 t. Spanish sweet paprika
2 t. vegetable carbon powder Molini Spiggadoro brand
Salt to taste
Lemon Confit:
2 lemons
½ oz. kosher salt
¼ onion
1½ oz. sugar
½ cup water
Fried Plantains:
2 semi-ripe plantains
3 qts. frying oil
Cajun spice to taste (recipe below)
Salt to taste
Cajun Spice Mix:
¼ t. oregano
¼ t. black pepper
¼ t. onion powder
¼ t. cayenne pepper
¼ t. ground thyme
¼ t. garlic powder
¼ t. paprika
Instructions
Fish and Beer batter:
1. Cut fish filets into long, thin strips approximately 4 inches long by ¹/³-inch thick. Dry strips with paper
towel. Reserve in refrigerator.
2. Mix together beer batter flours, corn starch and salt. Add beer to desired consistency. Do not overmix. Keep
cool until ready to use.
3. Heat frying oil to 350ºF.
4. Dip each strip in beer batter until well coated. Lower 2 to 3 strips at a time into hot oil keeping them
separated. Cook to golden brown. Flip each strip once, repeat. Remove quickly to wire rack or paper towels.
Fennel and Pickled Shallot Salad:
1. Bring water, vinegar, sugar and grenadine syrup to a boil in small sauce pan.
2. Slice shallot thinly into rings. In container, pour hot pickling liquid over shallot rings. Let steep, cover; cool for about 2 hours.
3. Slice fennel bulb thinly with mandolin or meat slicer. Place slices in iced water to keep crispy.
4. To assemble slaw, drain sliced fennel. Add drained pickled shallots for color and texture. Add chopped fennel fronds and lemon dressing to taste (recipe below). Adjust seasoning.
Lemon Dressing:
Mix together lemon juice, canola oil, Pernod liqueur, fennel fronds, salt and pepper.
Lemon Confit:
1. Slice lemons thinly on meat slicer for best results. Remove seeds. Place in nonreactive container with
salt and onion. Let cure overnight.
2. Rinse lemon slices. Place in small saucepot with sugar and water. Cook on low heat covered for about 15 minutes or until lemons are translucent with consistency of chutney. Cool; reserve.
Fried Plantains:
1. Cut ends off plantains, leaving skin on. (Skin will add to texture and final look of plate.) Slice lengthwise to ¹/16-inch thickness on mandolin.
2. Heat oil to 325ºF. Fry slices in oil until lightly colored, stirring in order to achieve curly appearance.
3. Remove slices from oil to wire rack or paper towels. Season with Cajun spice mix (recipe below). Add salt to taste.
Cajun Spice Mix:
Blend together oregano, black pepper, onion powder, cayenne pepper, ground thyme, garlic powder and paprika. Keep in tight-lid container.
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