Fish and “Chips” Roasted Sweet Potato Fries with Hot Tatar Sauce
Source: Power House Production / CLEO TV
Ingredients
- Fish and “Chips” Roasted Sweet Potato Fries with Hot Tatar Sauce
- For the Sweet Potato Fries
- Oil for frying
- 2 medium sweet potatoes, cut ½ inch thick
- Seas salt
- .
- For the Fish
- 1 cup flour
- 1 cup white cornmeal
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Kosher salt
- 2 eggs
- 1 cup hard cider
- 2 teaspoons malt vinegar
- 1 cup hard apple cider
- 6 (4 ounce) filets cod
- .
- For the Tartar Sauce
- ¾ cup mayo
- 2 tablespoons sweet pickle relish
- 2 garlic cloves, smashed
- 1 tablespoon chopped poblano
- 1 tablespoon chopped parsley
- ½ teaspoon minced scotch bonnet
- .
Instructions
Make the Sweet Potato Fries: Fill a large Dutch oven or heavy bottom pot with oil just about halfway up the pot. Heat over medium high heat until it reaches 350 degrees. Gently add the sweet potatoes and fry for about 15-20 minutes or until golden brown and crispy (once you add the potatoes the temperature of the oil will drop so you may have to adjust a few times until it’s back to 350 degrees). Remove the potatoes to a plate with a paper towel to drain excess oil. Season with sea salt to taste. Make the Fish: Mix the flour, cornmeal, turmeric, smoked paprika, and some salt in a large shallow bowl. Crack the eggs in another large shallow bowl and season with salt, add the hard cider and malt vinegar. Whisk the ingredients together. Fill another shallow Dutch oven or heavy bottom pot with oil just about halfway up the pot. Heat over medium high heat until it reaches 350 degrees. Dredge the fish in the flour mixture, eggs, and then flour again. Gently place in the oil and fry until golden brown and crispy for about 5-7 minutes or until the fish is completely cooked through. Make the Tartar Sauce: In a medium bowl combine all of the ingredients for the tartar sauce. Set aside until ready to use. Serve the Fish with Roasted Sweet Potato Fries and Hot Tatar Sauce.