Traditional fish and chips are British pub grub at its finest. My idea of a perfect Saturday morning is pub, fish and chips, pint of lager, and an Arsenal win. Talk about the breakfast of champions.
This particular dish is not done in the usual British manner. No batter. While I have no qualms with using a batter…I just wanted a lighter coating on this fish. Catfish is a wonderfully flavorful eco-friendly fish. Actually the Monterey Bay Aquarium hails catfish as one of the most sustainable seafood goods.
If you ever want to educate yourself on sustainable seafood visit the Monterey Bay Aquarium’s website. The issue of sustainable seafood and the ocean is far too involved to discuss here. The twitter version..Our oceans are in crisis, bordering on disaster. The M.B.A.’s website has detailed studies on these topics and all things aquatic.
Fry the potatoes using a double fry method. Is this method French or Belgium? Regardless of who did it first, it is the best way to make the chips.
Catfish & Herb-Chips
For the Fish:
2 – 8 oz catfish filets (farmed in US)
1 cup Wondra Flour
2 eggs whole (beaten)
1. Remove the fish 15 minutes before cooking
2. Heat 3 inches of peanut oil in a deep pot to 355 F
3. Season with salt and curry powder
4. Dredge in the flour. Shaking off the excess
5. Roll the fish in the egg. Coat evenly.
6. Prepare a plate lined with paper towel
7. Add to the hot oil. Fry till golden brown.
8. Leave to drain on the paper towels
For the Chips:
4 medium Yukon Gold potatoes
Canola Oil for frying
1. Peel the potatoes and cut into irregular sticks.
2. Wash well with water
3. Drain and dry completely
4. Heat the oil to 340 F
5. Fry for about 10 minutes
6. Drain on paper towels
7. Raise the temperature to 370 F
8. Fry a second time for 3 minutes. Till crispy & golden
9. Drain on paper towels. Season with herb blend & sea salt (while hot)
1 tbs dried chervil
1 tbs dried cilantro
½ tbs sweet basil
½ tbs marjoram
½ tbs smoked paprika
1. Combine all herbs in a bowl.
2. Mix well
Note…any leftover herb blend can be kept in a sealed air-tight container for future use
For the Meyer Lemon Crème Fraiche:
1 cup crème Fraiche
1 tsp Meyer Lemon juice
1 tsp honey
1 tsp fresh thyme (finely chopped)
Sea salt & white pepper
1. Combine in the bowl of a food processor, crème fraiche, lemon juice, honey, thyme.
2. Pulse till incorporated
3. Season with salt & white pepper
4. Pulse to combine
Give sustainable USA farm-raised catfish a go. This dish is simple to cook and will make you the eco-friendly star of your next dinner party!
That’s it for now…till we exchange a few words again...Peace!