Name: Warrior's fish 'n chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 firm fish fillets (cod, walleye, haddock, trout); 2 1/2 cups of all-purpose flour; 2 light beers; 2 tbsp. baking powder; 3 tbsp. Traditional Mix; 1 cup mayonnaise; 2 tbsp. sweet pickles cut into small cubes (or relish); 2 tbsp. chopped capers; 1 grey shallot, chopped; 1 tbsp. chopped parsley; 2 tbsp. Abenaki mix; juice of one lemon; 6 to 8 medium potatoes

Warrior's fish 'n chips

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Ideal for walleye, don't hesitate to make this recipe with your favorite white fish, like haddock or cod. In a shore lunch or in the comfort of your own kitchen, your guests will be asking for more!

Author:

Chef Peter

Ingredients

4 firm fish fillets (cod, walleye, haddock, trout)

Breading

2 1/2 cups of all-purpose flour
2 light beers
2 tbsp. baking powder
3 tbsp. Traditional Mix

Sauce

1 cup mayonnaise
2 tbsp. sweet pickles cut into small cubes (or relish)
2 tbsp. chopped capers
1 grey shallot, chopped
1 tbsp. chopped parsley
2 tbsp. Abenaki mix
juice of one lemon

Fries

6 to 8 medium potatoes

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Directions

FOR THE SAUCE

Mix mayonnaise, diced pickles, chopped capers, parsley, lemon juice and Abenaki Mix in a bowl.

FOR THE FRIES

Preheat cooking oil to 350F
Cut the potatoes with the skin on into finger-sized fries. Place in a bowl of cold water.
Dry the fries well, then place them in the deep fryer. Let them cook for about 3 to 4 minutes, then remove them from the fryer and let them cool on a baking sheet. (We call this first cooking ''blanching the fries'')
Once the fries have come to room temperature, return them to the fryer for a second time until they are a nice golden brown color.
Sprinkle with Traditional Mix

FOR THE BREAD

Set aside ½ cup of all-purpose flour on a plate and add a pinch of Traditional Mix.
In a bowl, combine the remaining 2 cups of flour, 2 tablespoons of Traditional Mix and the baking powder. Gradually add beer until breading is thicker than pancake batter but still liquid enough to dip fish in.
Coat fish fillets with flour mixture, then dip into breading until completely covered.
Place one by one in hot oil and cook for 5 to 10 minutes, depending on the size of the fillets.
Remove from oil, place on paper towels and serve with fries, tartar sauce and a lemon wedge.

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Warrior's fish 'n chips