Name: Fish’n Frites
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Ingredients: 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); 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); 1 tbsp Garam Masala (15 mL); ½ tbsp salt (7 mL)

PREP TIME

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.

Ingredients

Remoulade

bunch curly parsley

cup green onion, chopped (225 mL)

cup Dijon mustard (118 mL)

tbsp Worcestershire sauce (60 mL)

tbsp white vinegar (60 mL)

tbsp lime juice (30 mL)

Lemon zest and juice

tbsp white sugar (15 mL)

tsp salt (10 mL)

tsp black pepper (10 mL)

cup olive oil (225 mL)

cup canola oil (225 mL)

cup dill pickles, finely chopped (118 mL)

carrot, finely chopped (59 mL)

Fish

cups rice flour (675 mL)

cup corn starch (59 mL)

tbsp Garam Masala (30 mL)

tbsp baking soda (15 mL)

cups chickpea flour (450 mL)

tbsp salt (15 mL)

pieces 12-oz (0.35 kg) west coast wild caught sockeye salmon (or rock cod)

cup soda water (59 mL)

1 ½

cups water (343 mL)

Masala Salt

tbsp Garam Masala (15 mL)

tbsp salt (7 mL)

Ingredient Substitution Guide

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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