This recipe is certainly a sophisticated take on fish & chips, but if you want to really go all out, check out Lazaro’s Cuban Fish & Chips.  Lazaro will be guest posting here soon, but if you can’t wait to check out his consistently impressive creations, go to Lazaro Cooks Now!

Perch and Sunchoke Fish & Chips with Caper & Piquillo Tartar Sauce

Perch in tempura batter fries up buttery, crunchy, and fluffy, yet firm, a great sustainable alternative to overfished Atlantic cod.  Sunchoke chips offer a more complex creamy-sweet flavor than conventional potato chips.

Drink Pairings: Pilsner or Hefeweizen Beer

Ingredients: (Makes 4 servings)
3 Egg Yolks
2lbs Yellow Lake Perch Fillets
2lbs of Sunchokes
Up to 16 oz Olive oil & Grapeseed Oil for Aioli (amount varies)
½ tsp Dijon Mustard
A splash of Champagne Vinegar
2 Piquillo Peppers, chopped
1 tbsp Capers, rinsed
1 cup of Rice Flour
¾ cup Sparkling Water
Canola Oil for frying
Optional: Truffle Oil or Truffle Salt

Directions:

1.  For the tartar sauce: Make a basic mayonnaise with the two egg yolks, Champagne Vinegar, a pinch of salt, Dijon mustard and 50% Olive Oil, 50% Grapeseed Oil.  Stir in the pequillos and capers.

2.  Thinly slice the sunchokes, with the skin on, using a mandoline.  Soak in water & fry in 375 degree oil following the instructions at how to make homemade chips.  We recommend salting with truffle salt or drizzling with truffle oil while still hot.

3.  Cut the butterflied perch fillets in half.  Lightly salt them.

4.  Make the tempura batter by lightly mixing together the remaining egg yolk (beaten), sparkling water, salt and pepper and the rice flour.  If it’s too thin add more flour, if it’s too thick, add water.

5.  Dip the perch fillets in the batter, and fry them in 375 degree oil until lightly golden brown.  Drain on paper towels.

6.  Serve the fried perch with the sunchoke chips and tartar sauce.

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Browse More:
Fish Fillet Recipes
Sunchoke Recipes
Seafood Recipes
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