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Restaurants›Fishhook›Fishhook Poutine Recipe

Fishhook Poutine Recipe

Inspired by Fishhook

Time1h

Serves4

Masala spiced fries, cheese curds, pekora cod, sweet tomato curry sauce, chili honey drizzle, crispy fried onions, green onions.

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Ingredients

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Fries

4 cups Russet potatoes

2 tbs Masala spice mix

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Pekora Cod

2 cups Cod fillets

1 cups Chickpea flour (besan)

3 tbs Water

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Celtic sea salt

2 cups Vegetable oil (for frying)

Tomato Curry Sauce

2 cups Canned diced tomatoes

1 medium Onion

3 cloves Garlic cloves

1 tbs Ginger

1 tbs Curry powder

1 cup Coconut milk

1 tsp Celtic sea salt

Toppings

1 cups Cheese curds

2 tbs Chili honey

1 cup crispy fried onions

1 bunch Green onions

Method

Preparation

1

Prepare the Fries

Peel and cut the russet potatoes into fries. Rinse and soak in water for 30 minutes. Drain and pat dry. Toss with masala spice mix and salt.

2

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

3

Prepare the Cod

In a bowl, mix chickpea flour, water, cumin, coriander, turmeric, and salt to make a batter. Coat cod fillets in the batter and fry in hot oil until golden and crispy, about 4-5 minutes. Drain on paper towels.

4

Make the Tomato Curry Sauce

In a saucepan, sauté chopped onion, garlic, and ginger until soft. Add curry powder and cook for 1 minute. Stir in diced tomatoes and coconut milk. Simmer for 15 minutes and season with salt.

Assembly

5

Assemble the Poutine

On a large plate, layer the masala spiced fries, top with cheese curds, then add the fried pekora cod. Drizzle with sweet tomato curry sauce and chili honey. Finish with crispy fried onions and sliced green onions.