California Fish and Chips

Name: California Fish and Chips
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: English, Scottish, British, European
Ingredients: 237 milliliters ripe avocado; 946 milliliters egg wash (equal parts whole eggs and milk, mixed well); 473 milliliters all-purpose flour; 2 Tbsps chopped fresh cilantro; 1 kilograms halibut or firm white fish, cut in 5 to 6 servings; 1 Tbsp lemon juice; 6 lemons halves, for serving; 473 milliliters panko breadcrumbs; 1 Tbsps salt; 6 servings Salt and freshly ground black pepper; 1 teaspoon Sriracha; 2 Tbsps finely diced tomato; 1 gallons vegetable oil; 2 liters grapeseed or vegetable oil, for frying; 6 mediums each, medium count Idaho potatoes

The recipe California Fish and Chips is ready in around 1 hour and 40 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Scottish food. This recipe serves 6. This recipe covers 55% of your daily requirements of vitamins and minerals. This main course has 3727 calories, 71g of protein, and 370g of fat per serving. If you have sriracha, halibut, salt, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Pour enough oil to fill a deep-fryer about a third of the way.

Ingredients you will need

Cooking Oil

Heat the oil to 350 degrees F. Pat the fish dry with paper towels.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Paper Towels

Sprinkle the fish with salt and pepper. Dip the fish in flour and tap off the excess flour. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly. Repeat the process with each fillet, then carefully drop the coated fish in the fryer. Cook the fish in batches until golden brown on both sides, 6 to 7 minutes.

Ingredients you will need

Salt And Pepper

Breadcrumbs

All Purpose Flour

Fish

Dip

Egg

Remove from the fryer and place on paper towels to drain excess oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Serve lemons on the side.

Ingredients you will need

Lemon

Serve with choice of Chips and Guacamole.

Ingredients you will need

Guacamole

French Fries

Wash, rinse and dry the potatoes. Then slice to width of 1/2-inch planks, end to end. Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries.

Ingredients you will need

Potato

French Fries

Cut all the potatoes, cold water rinse and dry over paper towels.

Ingredients you will need

Potato

Water

Equipment you will use

Paper Towels

Heat the oil to 350 degrees F in a deep fryer.

Ingredients you will need

Cooking Oil

Equipment you will use

Deep Fryer

Next blanch the fries until the exterior starts to brown, 2 to 3 minutes.

Ingredients you will need

French Fries

Remove from the fryer and let air dry, then refrigerate on baking pans. Fries need to cool 1 one hour in cooler before stacking in storage pans.

Ingredients you will need

Cooler

French Fries

Equipment you will use

Baking Pan

Return the oil to 350 degrees. Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes.

Ingredients you will need

French Fries

Cooking Oil

Remove the basket, allow any excess oil to drip, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth.

Ingredients you will need

Lemon Juice

Avocado

Equipment you will use

Wooden Spoon

Bowl

Add the cilantro, tomatoes, salt and Sriracha.

Ingredients you will need

Cilantro

Sriracha

Tomato

Salt

Serve immediately or refrigerate until serving.

Equipment

Ingredients

Servings:

237milliliters

ripe avocado 946milliliters

egg wash (equal parts whole eggs and milk, mixed well)473milliliters

all-purpose flour 2Tbsps

chopped fresh cilantro 1kilograms

halibut or firm white fish, cut in 5 to 6 servings 1Tbsp

lemon juice 6

lemons halves, for serving 473milliliters

panko breadcrumbs 1Tbsps

salt 6servings

Salt and freshly ground black pepper 1teaspoon

Sriracha 2Tbsps

finely diced tomato 1gallons

vegetable oil 2liters

grapeseed or vegetable oil, for frying 6mediums

each, medium count Idaho potatoes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.