CALIFORNIA FISH AND CHIPS

California Fish and Chips image

Provided by Robert Irvine : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 18

2 quarts grapeseed or vegetable oil, for frying
3 pounds halibut or firm white fish, cut in 5 to 6 portions
Salt and freshly ground black pepper
2 cups all-purpose flour
1 quart egg wash (equal parts whole eggs and milk, mixed well)
2 cups panko breadcrumbs
6 lemons halves, for serving
Chips, recipe follows
Guacamole, recipe follows
6 each, medium count Idaho potatoes
1/2 gallon vegetable oil
Salt and freshly ground black pepper
1 cup ripe avocado
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons finely diced tomato
1/2 tablespoon salt
1 teaspoon Sriracha

Steps:

Pour enough oil to fill a deep-fryer about a third of the way. Heat the oil to 350 degrees F. Pat the fish dry with paper towels. Sprinkle the fish with salt and pepper. Dip the fish in flour and tap off the excess flour. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly. Repeat the process with each fillet, then carefully drop the coated fish in the fryer. Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side. Serve with choice of Chips and Guacamole.
Wash, rinse and dry the potatoes. Then slice to width of 1/2-inch planks, end to end. Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries. Cut all the potatoes, cold water rinse and dry over paper towels.
Heat the oil to 350 degrees F in a deep fryer.
Next blanch the fries until the exterior starts to brown, 2 to 3 minutes. Remove from the fryer and let air dry, then refrigerate on baking pans. Fries need to cool 1 one hour in cooler before stacking in storage pans.
Return the oil to 350 degrees. Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes. Remove the basket, allow any excess oil to drip, then season with salt and pepper.
In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth. Add the cilantro, tomatoes, salt and Sriracha. Serve immediately or refrigerate until serving.