Best Fish And Chips With Basil Oil Recipes

FISH AND CHIPS WITH BASIL OIL

Steps:

• To prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil.
• Place 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests.
• To make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm.
• For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper.
• For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm.
• To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter.
• In a large pot, heat the oil to 350 degrees F.
• To prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot.
• To serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.

CLASSIC FISH AND CHIPS

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
• Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
• other.) Skip the next step if you're not using a basket.
• Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
• Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
• Place potatoes in single layer on cookie sheet and keep warm.
• Repeat with remaining potatoes.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
• Mix flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
• Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.