Poisson Et Frites Recipe

Name: Le Bistro By Lizs Poisson Et Frites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Haddock Fillets; 1 cup All-Purpose Flour; 1 cup French Draught Beer; 1 tsp Baking Powder; 1 tsp Salt; 1 tsp Black Pepper; 4 medium Russet Potatoes; 4 cups Vegetable Oil; to taste Salt; 4 cups, shredded Green Cabbage; 1 large, grated Carrot; 1 cup Mayonnaise; 2 tbsp Apple Cider Vinegar; 1 tbsp Sugar; to taste Salt; to taste Black Pepper; 1 cup Mayonnaise; 1 tbsp, minced Dill Pickles; 1 tbsp, minced Capers; 1 tbsp Lemon Juice; to taste Salt; to taste Black Pepper

Inspired by Le Bistro By Liz

Time1h

Serves4

Fresh haddock battered in French draught beer, served with hand cut fries, housemade coleslaw, and tartar.

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Ingredients

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Fish Batter

4 pieces Haddock Fillets

1 cup 00 bread flour

1 cup French Draught Beer

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

Hand-Cut Fries

4 medium Russet Potatoes

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Coleslaw

4 cups, shredded Green cabbage

1 large, grated Carrot

1 cup Mayonnaise

2 tbsp Apple cider vinegar

1 tbsp sugar

to taste Celtic sea salt

to taste black pepper

Tartar Sauce

1 cup Mayonnaise

1 tbsp, minced Dill Pickles

1 tbsp, minced Capers

1 tbsp ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Preparation of Coleslaw

In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate until serving.

Preparation of Tartar Sauce

In a small bowl, combine mayonnaise, minced dill pickles, minced capers, lemon juice, salt, and black pepper. Mix well and refrigerate until serving.

Preparation of Fries

Peel and cut the russet potatoes into thick strips. Rinse under cold water and pat dry. In a deep pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Preparation of Fish

In a mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in the French draught beer until smooth. Dip the haddock fillets into the batter, allowing excess to drip off. Heat oil in a deep pan to 350°F (175°C) and fry the fillets for about 4-5 minutes on each side or until golden and cooked through. Drain on paper towels.

Assembly

Serve the battered haddock with hand-cut fries, housemade coleslaw, and tartar sauce on the side.