Remoulade And Fish In Chips: Benjamin Meyer Of Iridescence, Detroit Recipe

Name: Remoulade And Fish In Chips: Benjamin Meyer Of Iridescence, Detroit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: REMOULADE; 1 cup mayonnaise; 1 cup sour cream; 2 tablespoons Dijon mustard; 4 tablespoons whole grain mustard; 2 tablespoons each of chive, dill and parsley, all chopped fine; 1 tablespoon chili garlic sauce or hot sauce of your choice; 1/4 cup celery, diced; 1/4 cup dill pickles; 2 tablespoons capers, whole or chopped; Juice of 1 lemon; 1/2 teaspoon each of celery salt, black pepper, granulated garlic and dried thyme; Salt to taste; FISH; 2 cups all-purpose flour; 3 cups cornstarch, divided; 2 tablespoons baking soda; 1 liter sparkling water (may not need it all); 2 pounds of fish, usable pieces (halibut, cod, haddock, sea bass, perch, walleye); 1 large (101/2 ounces) bag potato chips, hand-crushed

Servings: persons

REMOULADE
1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
4 tablespoons whole grain mustard
2 tablespoons each of chive, dill and parsley, all chopped fine
1 tablespoon chili garlic sauce or hot sauce of your choice
1/4 cup celery, diced
1/4 cup dill pickles
2 tablespoons capers, whole or chopped
Juice of 1 lemon
1/2 teaspoon each of celery salt, black pepper, granulated garlic and dried thyme
Salt to taste
FISH
2 cups all-purpose flour
3 cups cornstarch, divided
2 tablespoons baking soda
1 liter sparkling water (may not need it all)
2 pounds of fish, usable pieces (halibut, cod, haddock, sea bass, perch, walleye)
1 large (101/2 ounces) bag potato chips, hand-crushed

1
To make the remoulade: Mix all ingredients together. Taste, season, taste again.
2
To make the batter: Mix together the flour, 2 cups cornstarch and baking soda. Season with salt. Whisk in sparkling water until you achieve desired consistency. Do this right before you are about to cook so you don't lose those bubbles.
3
Season fish or shrimp, and then dredge in the remaining 1 cup cornstarch; shake off the excess. Dip the fish in the batter and then press into potato chips.
4
Deep fry the fish, about 3-4 minutes, depending on size of fish pieces. Remove from oil and let fish drain on paper towels. Season fish and serve immediately with remoulade, hot sauce and or malt vinegar.

1154

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: REMOULADE, 1 cup mayonnaise, 1 cup sour cream, 2 tablespoons Dijon mustard, and more.

Yes, Remoulade And Fish In Chips: Benjamin Meyer Of Iridescence, Detroit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Remoulade And Fish In Chips: Benjamin Meyer Of Iridescence, Detroit

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