Warrior's fish 'n chips
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!
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
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.