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Fish’n Frites

Prep Time
1h
Cook Time
20 min
Yields
8 servings

Let’s take fish and chips to the next level with this exciting Indian twist. It’s still your flaky, golden-brown, uber-crunchy fish — though it’s dusted and seasoned with masala salt and served with a creamy, zesty remoulade. 

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ingredients

Remoulade

1
bunch curly parsley
1
cup green onion, chopped (225 mL)
½
cup Dijon mustard (118 mL)
4
tbsp Worcestershire sauce (60 mL)
4
tbsp white vinegar (60 mL)
2
tbsp lime juice (30 mL)
1
Lemon zest and juice
1
tbsp white sugar (15 mL)
2
tsp salt (10 mL)
2
tsp black pepper (10 mL)
1
cup olive oil (225 mL)
1
cup canola oil (225 mL)
½
cup dill pickles, finely chopped (118 mL)
¼
carrot, finely chopped (59 mL)

Fish

3
cups rice flour (675 mL)
¼
cup corn starch (59 mL)
2
tbsp Garam Masala (30 mL)
1
tbsp baking soda (15 mL)
2
cups chickpea flour (450 mL)
1
tbsp salt (15 mL)
8
pieces 12-oz (0.35 kg) west coast wild caught sockeye salmon (or rock cod)
¼
cup soda water (59 mL)
1 ½
cups water (343 mL)

Masala Salt

1
tbsp Garam Masala (15 mL)
½
tbsp salt (7 mL)
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directions

Notes

For best results, refrigerate remoulade the day before.

Step 1

Combine curly parsley, chopped green onion, Dijon mustard, Worcestershire sauce, white vinegar, lime juice, zest, and juice of 1 lemon, white sugar, salt, black pepper, olive oil and canola oil, and emulsify in blender.

Step 2

Stir in 1/2 cup of finely chopped dill pickles and 1/4 cup of finely chopped carrot.

Step 3

Refrigerate 1 day before for best results.

Step 4

Combine dry ingredients in a bowl.

Step 5

Whisk soda water into dry mix until you get a paste.

Step 6

Season fish with dry masala salt.

Step 7

Dip fish into batter and drop into deep fryer.

Step 8

The fish will float. Sink with spider or basket and fry for 1 ½ minutes

Step 9

Remove fish from fryer once done.

Step 10

Serve with Remoulade and French fries of your choice.

Step 11

Combine to create masala salt.

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