Ingredients
- 2 quarts grapeseed or vegetable oil, for frying
- 3 pounds halibut or firm white-colored fish, decline in five to six portions
- Salt and freshly ground pepper
- 2 cups all-purpose flour
- 1 quart egg wash (equal parts whole eggs and milk, mixed well)
- 2 cups panko breadcrumbs
- 6 lemons halves, for serving
- Chips, recipe follows
- Guacamole, recipe follows
- Guacamole:
- 1 cup ripe avocado
- 1 tablespoon fresh lemon juice
- two tablespoons chopped fresh cilantro
- two tablespoons finely diced tomato
- 1/2 tablespoon salt
- 1 teaspoon Sriracha
- Chips:
- 6 each, medium count Idaho taters
- 1/2 gallon vegetable oil
- Salt and freshly ground pepper
Directions
Pour enough oil to fill an in-depth-fryer in regards to a third of how. Heat the oil to 350 levels F.
Pat the fish dry with sponges. Sprinkle the fish with pepper and salt. Dip the fish in flour and tap from the excess flour. Then dip the fish in to the egg wash and so the breadcrumbs, making certain to coat evenly. Do this again with every fillet. then carefully drop the coated fish within the fryer. Prepare the fish in batches until golden brown on sides, 6 minutes. Remove in the fryer and put in writing towels to empty excess oil. Serve lemons quietly. Serve with selection of Chips and Guacamole.
Guacamole:
Inside a bowl, having a wooden spoon, mash the avocado and fresh lemon juice until smooth. Add some cilantro, tomato plants. salt and Sriracha. Serve immediately or refrigerate until serving.
Wash, rinse and dry the taters. Then slice to width of just oneOr2-inch planks, finish to finish. Do this again by cutting lengthwise, to yield 1/2-inch by 1/2-inch, complete fries. Cut all of the taters, cold water rinse and dry over sponges.
Heat the oil to 350 levels F inside a deep fryer.
Next blanch the fries before the exterior begins to brown, two to three minutes. Remove in the fryer and let air dry, then refrigerate on baking pans. Fries have to awesome 1 1 hour in cooler before stacking kept in storage pans.
Return the oil to 350 levels. Drop 10 fries per order, cooking until crisp golden brown, three or four minutes. Take away the basket, allow any excess oil to drip, then season with pepper and salt.
Recipe thanks to Robert Irvine
