A dedicated, sincere, and talented student, Ms.PRATHIMA BCTCA 6Th sem, has been selected as “Chef of the Day.” She is a focused and hardworking individual who is constantly striving to achieve success in her class. Her passionate pursuit of culinary excellence, coupled with her organised approach and unwavering commitment to learning, has earned her this prestigious recognition at IIHMCA.
Ingredients:
- 1 kg Cod fish fillet
- 08 gms Black pepper crushed
- 05 gms Salt
- 10 gms Paprika powder
- 1 no Juice from lemon
- 900 gms Russet Potatoes
- 50 gms Butter
- 5 lit Canola oil for deep frying
- 450 gms Refined flour
- 10 gms Baking powder
- 450 ml Beer or Ale
Method:
- Heat Oil: Add oil to a deep pot—about 1-2 inches full–and heat oil to 350 degrees F.
- Prepare Fish:Depending on the size and shape of your fillets, cut them into strips that are long and at least 1 inch wide. Lay the fish fillets on a paper towel and pat dry. Season them generously with sea salt, paprika and pepper and then dredge each filet in a little bit of flour.
- Make Batter: In a large bowl, mix the flour, corn starch, baking powder, paprika, salt and pepper. Whisk in the beer to the flour mixture and continue mixing until you have a slightly thick, smooth batter.
- Batter and Fry: Dip prepared fillets into the batter and use a spoon if needed to help coat the entire fillet. Working in small batches so you don’t overcrowd the pans, carefully lower a few dipped fillets at a time into the hot oil. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked. Keep in mind the fish will continue to cook a little more as it cools off on the paper towel.
- Rest: Once cooked, remove the fillets from the hot oil and drain on paper towels. You can keep the cooked fish warm in a 200 degree oven while you cook it all, if you want.
- Serve: Use the same pot of hot oil to make French fries using the russet potatoes. Serve with tartare sauce and malt vinegar, for dipping.