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Fish and Chips Reinvented
2014-03-07
https://www.metro.ca/userfiles/image/recipes/fish-and-chips-reinvente-7429.jpg
PT15M
PT45M
PT1H00M
Crispy Beet Chips: Preheat the oven to 190 °C (375 °F).Cut the beets into very thin slices using a mandolin slicer, and place them on baking sheets previously lined with parchment paper.Brush all sides of the beets with extra virgin olive oil, and sprinkle with chopped thyme
leaves.Put in the oven for 10 minutes, reduce the heat to 150 °C (300 °F), and continue
cooking for another 30 minutes, while making sure to turn the beet slices over midway
through the cooking.When the beets are cooked, remove them from the oven, place them on absorbent paper to remove the excess oil, and season with sea salt. Set aside and keep warm.Fish Fillet: For the batter, combine Panko bread crumbs, flour, cornstarch, and lemon pepper in a bowl.Add the Club soda while stirring with a fork, and add seasoning.Heat the olive oil in a non-stick pan over medium heat.Pat the haddock fillets dry with absorbent paper, and coat with the batter.Place in hot oil, and cook for 2 minutes on each side, or until the crust is golden.Remove from the oil, and pat dry with absorbent paper.Repeat with the other fillets, and serve immediately with the crispy beet chips.Note: Serve this dish with green beans or simply blanched asparagus, and garnish with
moderately spicy home-made tartar sauce.
4
Chef Caroline McCann
3
8
5
1
Fish and Chips Reinvented
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
crispy beet chips
-
4
average sized red beets peeled
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
1 Tbsp.
(15 mL)fresh thyme leaves finely chopped
-
fish fillet
-
3/4 cup
(180 mL)japanese panko bread crumbs
-
1/4 cup
(60 mL)all-purpose flour
-
2 Tbsp.
(30 mL)corn starch
-
1 Tbsp.
(15 mL)lemon pepper
-
3/4 cup
(195 mL)club soda
-
sufficient quantity, salt & pepper
-
4 x 1/3 lb
(4 x 150 g)haddock fillets
-
1/4 cup
(60 mL)olive oil
Preparation
Crispy Beet Chips: Preheat the oven to 190 °C (375 °F).
Cut the beets into very thin slices using a mandolin slicer, and place them on baking sheets previously lined with parchment paper.
Brush all sides of the beets with extra virgin olive oil, and sprinkle with chopped thyme leaves.
Put in the oven for 10 minutes, reduce the heat to 150 °C (300 °F), and continue cooking for another 30 minutes, while making sure to turn the beet slices over midway through the cooking.
When the beets are cooked, remove them from the oven, place them on absorbent paper to remove the excess oil, and season with sea salt. Set aside and keep warm.
Fish Fillet: For the batter, combine Panko bread crumbs, flour, cornstarch, and lemon pepper in a bowl.
Add the Club soda while stirring with a fork, and add seasoning.
Heat the olive oil in a non-stick pan over medium heat.
Pat the haddock fillets dry with absorbent paper, and coat with the batter.
Place in hot oil, and cook for 2 minutes on each side, or until the crust is golden.
Remove from the oil, and pat dry with absorbent paper.
Repeat with the other fillets, and serve immediately with the crispy beet chips.
Note: Serve this dish with green beans or simply blanched asparagus, and garnish with moderately spicy home-made tartar sauce.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
