Stout-Battered Fish & Truffle Fries

Crispy on one side and crunchy on the other. Stout-battered and panko crusted North Atlantic cod paired with crispy, golden truffle French fries.

Made with:

What You'll Need

Amount	Ingredients
	SRIRACHA TARTAR SAUCE
1 cup	Mayonnaise
1	Large Dill Pickle, Finely Chopped
1/2	Lemon, Juiced
1 tsp	Custom Culinary® Sriracha Lime Seasoning
	FRIED COD
2 pc	North Atlantic Cod
	Frying Oil
1/8 cup	Custom Culinary® Seasoned Flour
1/2 cup	Custom Culinary® All Purpose Crispy Batter, Prepared as per Instructions Substituting Water with 50% Ice Cold Stout and 50% Ice Cold Soda Water
1/2 cup	Custom Culinary® Panko Breadcrumbs
1/2	Lemon, Whole
1 Tbsp	Custom Culinary® Sriracha Lime Seasoning
	TRUFFLE FRIES
2 cups	French Fries (Yukon Gold Potatoes)
1/4 cup	Custom Culinary® Parmesan Truffle Flavour Glaze
	Frying Oil

Sriracha Tartar Sauce

Add all ingredients into a small bowl and mix until well blended. Add to a ramekin and place onto the plate.

Truffle Fries

Bring fryer oil up to 360F (182°C) and cook French fries for 3-4 minutes until crispy and golden. Remove and place into stainless-steel bowl. While hot, toss French fries gently with Custom Culinary® Parmesan Truffle Flavour Glaze. Set aside.

Fried Cod

In a bowl, mix the Custom Culinary® All Purpose Crispy Batter, stout and soda water together until well blended with no lumps. Add the North American cod to the Custom Culinary® Seasoned Flour and gently dust off excess. Add the floured cod to the stout-batter and coat well, carefully shaking off excess. Lay the battered cod onto a plate with Custom Culinary® Panko Breadcrumbs so that only ONE side is coated. Add the battered and crusted cod to the fryer and cook for 4-5 minutes at 360°F (182°C), or until cooked through and golden brown. Season the panko side of the cod with the Custom Culinary® Sriracha Lime Seasoning.

Assembly

Create a bed of truffle Parmesan fries on the warmed plate. Place fried cod on top of fries. Serve with lemon and the Sriracha tartar sauce on the side.

The flavour glaze will stay on the surface of the fries and keep them crispy longer than a water-based sauce.
You can play with different proportions of liquid with the all-purpose crispy batter to get a thinner batter or different liquids like gin & tonic or vodka & soda to get a different background note than a beer.
Keep the temperature of the fryer at 360°F (182°C) for the fish to ensure there is not as much oil saturation into the batter. If you are frying cold/frozen items in the fryer at the same time, temporarily increase the temperature by another 10 degrees to compensate for the drop in temperature.
The all-purpose crispy batter can be used as a predust in lieu of the seasoned flour to get an even crispier finished product.