A Fancier Fish and Chips

Ingredients

• 1 Shark Skin Flounder (filleted, bones reserved for stock)
• 1 L Water (cold, for brine)
• 100 g Salt (for 10% brine and seasoning)
• 2 Russet Potatoes (cut into thick chips using an apple corer for cylindrical shape)
• 0.5 cup Mayonnaise
• 2 tbsp Cornichons (finely chopped)
• 1 tbsp Capers (drained and chopped)
• 1 tsp Fresh Tarragon (chopped)
• 1 tsp Fresh Dill (chopped)
• 2 tbsp Fresh Parsley (chopped, divided for sauce and peas)
• 1 Lemon (zested and juiced)
• 0.5 cup All-Purpose Flour
• 0.5 cup Rice Flour
• 1 tsp Baking Powder
• 1 tsp Honey
• 0.5 cup Japanese Beer (cold)
• 2 tbsp Vodka
• 1 cup Green Peas
• 1 tbsp Fresh Mint (chopped)
• 1 tsp Mint Oil
• Vinegar Powder (to taste, for seasoning chips)
• 2 tbsp Royal Ossetra Caviar (for garnish)
• Neutral Oil (for deep frying)

Steps

1. 1

   Fillet the shark skin flounder, reserving the bones for stock. Prepare a 10% salt brine by dissolving salt in cold water. Submerge the fish fillets in the brine for 20 minutes.

2. 2

   Peel the russet potatoes and use an apple corer to punch out uniform cylinders. Slice these into thick chips.

3. 3

   Boil the chips in salted water until the edges are 'crispy and craggly' and the potatoes are nearly falling apart. Drain and let them dry completely.

4. 4

   Prepare the tartar sauce by mixing mayonnaise, chopped cornichons, capers, tarragon, dill, parsley, lemon zest, and lemon juice in a bowl. Set aside.

5. 5

   Make the batter by whisking together all-purpose flour, rice flour, salt, and baking powder. Add honey, cold Japanese beer, and vodka, whisking until just combined.

6. 6

   Prepare the mushy peas by blanching peas and mashing them with mint, parsley, a touch of lemon juice, and mint oil.

7. 7

   Heat oil to 280°F (138°C). Fry the fish fillets in the batter until the coating is set but not fully browned. Remove and drain.

8. 8

   Increase the oil temperature to 350°F (177°C). Perform a second fry on the fish and the chips until both are golden brown and very crispy.

9. 9

   Immediately season the hot chips with salt and vinegar powder.

10. 10

    Plate the fish and chips with a side of mushy peas and tartar sauce. Top the fish with a generous spoonful of Royal Ossetra caviar.

Notes

The use of vodka and rice flour in the batter ensures an extremely light and crispy texture by inhibiting gluten development. Brining the fish for 20 minutes seasons it deeply and firms up the flesh.

Nutrition per serving

• main
• seafood
• fried
• dinner
• elevated
• caviar