Sake Battered Whitefish over Pommes Parisienne

 Sake Battered Whitefish over Pommes Parisienne 

(A Play on Fish and Chips)

4 Servings | 20-minute Prep Time | 20-minute Cook Time

Ingredients

16 ounces Whitefish Fillets (cod, haddock, pollock, etc.), sliced into strips

Vegetable Oil for frying

Freshly Chopped Chives, or other green herbs, for garnish

For Sake Batter:

1 cup All Purpose Flour

1 cup Sake

1 Large Egg

1 Tbsp Paprika

1 Tbsp Garlic Powder

2 tsp Black Pepper

2 tsp Salt

 

For Pommes Parisienne:

5 Tbsp Clarified European Butter

6-8 Large Yukon Gold Potatoes

Salt

Black Pepper

Instructions 

For Sake Battered Fish:

Preheat heavy-bottom pan or cast-iron pan, over medium-high heat, with about 3 inches of vegetable oil for frying.  Oil is ready when a scant amount of water is sprinkled in, and it pops.

Combine all batter ingredients in a bowl large enough for the fish pieces to fit into, and whisk to combine thoroughly.

Dip sliced fish into batter to coat. Let the excess run off.

Add fish to heated oil and cook until golden brown, flipping halfway through, for about two minutes on each side.

Remove fish from pan with tongs and let drain on wire rack.

 

For Pommes Parisienne:

Peel and wash the potatoes, then place them in a bowl of ice water to prevent them from browning.

Use melon baller to scoop out rounds of potato.  Place balls back into ice bath until ready to cook. (Keep the rest of the potato trimmings for hash browns or mashed potatoes or anything else, otherwise this recipe produces a lot of waste.)

In large frypan, heat clarified butter over medium-high heat.

Add potato balls to the pan and allow them to brown on all sides, moving them around with tongs as necessary, for about 15 minutes.

Potatoes are done when they are fork tender. 

Remove from pan with slotted spoon.

Top with sake battered fish and chopped fresh herbs.