Smoked Fish 'n Crisps Recipe
shabazi spiced potato chips, giardiniera
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Ingredients
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Potato Chips
Giardiniera
Smoked Fish
Method
Potato Chips
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Slice them thinly using a mandolin or a sharp knife to achieve uniform thickness.
- 2
Fry the Chips
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato slices in batches and fry until golden and crispy, about 3-4 minutes per batch.
- 3
Season the Chips
Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt and the Shabazi spice blend, tossing to coat evenly.
Giardiniera
- 4
Prepare the Vegetables
In a large bowl, combine the cauliflower florets, sliced carrots, and chopped green bell pepper.
- 5
Make the Pickling Mixture
In a small saucepan, combine the white vinegar, olive oil, minced garlic, oregano, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring until the salt dissolves.
- 6
Combine and Marinate
Pour the hot pickling mixture over the vegetable mixture in the bowl. Stir to combine, then cover and refrigerate for at least 2 hours, or overnight for best flavor.
Smoked Fish
- 7
Prepare the Smoked Fish
Arrange the smoked fish on a serving platter. Squeeze fresh lemon juice over the fish just before serving.