Catfish And Chips Recipe
tempura fried fish, malt vinegar aioli, thick cut fries, salad
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Ingredients
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For the Catfish
For the Thick Cut Fries
For the Malt Vinegar Aioli
For the Salad
Method
For the Catfish
- 1
Prepare the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold water until the batter is smooth and thick.
- 2
Heat the Oil
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- 3
Fry the Catfish
Dip each catfish fillet into the batter, allowing excess to drip off. Carefully place the battered fillet into the hot oil. Fry for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
For the Thick Cut Fries
- 4
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thick fries (about 1/2 inch thick).
- 5
For the Malt Vinegar Aioli
- 6
Mix the Ingredients
In a small bowl, combine mayonnaise, malt vinegar, minced garlic, salt, and black pepper. Whisk until smooth and well combined. Adjust seasoning to taste.
For the Salad
- 7
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. In a separate small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the salad and toss to combine.