FANCY FISH AND ZUCCHINI FRIES

Fancy Fish and Zucchini Fries image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1/2 cup milk
Juice of 1 lemon
1/2 cup cornstarch
1 teaspoon kosher salt
2 medium zucchini (1 pound total), cut into 3-by-1/2-inch batons
Sea salt flakes, for sprinkling
2 cups all-purpose flour
2 teaspoons kosher salt and pinch black pepper
1/4 cup cornstarch
2 teaspoons baking powder
One 12-ounce bottle brown ale
1 1/2 pounds cod, haddock or pollock fillets, cut into finger-size strips
Sea salt flakes, for sprinkling
Store-bought tartare sauce
Lemon wedges
1 small bunch of fresh parsley

Steps:

Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.