Rusettes, all-purpose flour, garlic powder, lemon zest, salt, pepper, light beer, club soda, cod, lemon wedges, sumac salt, tartar sauce, parsley sprig, platter, wood plank, ramekin, fork, napkin, spoon, entree, specialty seasoning

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.

Ingredients

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

Directions

  1. Season the flour with the garlic powder, zest, salt and pepper.
  2. Mix together until well blended.
  3. Add beer and club soda and whisk until a batter forms.
  4. Batter should be thick, so add club soda in stages.
  5. Set fryer to 350° F. Dip portioned fish in batter twice until well covered.
  6. Gently place fish directly into oil - be careful not to place too forcefully as batter will not adhere.
  7. Fry for 5-6 mins until golden brown.
  8. Prepare one pouch of Lamb Weston® Rusettes® Steak Cut Fries (02094) according to manufacturer’s directions. 
  9. Toss fries with sumac salt and plate with fish, lemon wedges, tarter sauce and parsley.

Yield

1 portion