Fish n’ Chips with Sumac Salt
Beer-battered cod and steak cut “chips” tossed in sumac salt. Served with tarter sauce and a lemon wedge.
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Ingredients
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Directions
4 oz. Lamb Weston® Rusettes® Steak Cut Fries (02094)
1 gal. all-purpose flour
3 oz. garlic powder
3 oz. lemon zest
3 oz. salt & pepper
4 ea light beer
8 cups club soda
6 oz. cod, portioned into
2 ea lemon wedges
.25 Sumac Salt (See recipe here)
2 oz. Tarter sauce
1 parsley sprig
- Season the flour with the garlic powder, zest, salt and pepper.
- Mix together until well blended.
- Add beer and club soda and whisk until a batter forms.
- Batter should be thick, so add club soda in stages.
- Set fryer to 350° F. Dip portioned fish in batter twice until well covered.
- Gently place fish directly into oil - be careful not to place too forcefully as batter will not adhere.
- Fry for 5-6 mins until golden brown.
- Prepare one pouch of Lamb Weston® Rusettes® Steak Cut Fries (02094) according to manufacturer’s directions.
- Toss fries with sumac salt and plate with fish, lemon wedges, tarter sauce and parsley.
Yield
1 portion
