Perch and Sunchoke Fish & Chips with Caper & Piquillo Tartar Sauce
Makes 4 Servings
|Pilsner or Hefeweizen Beer|
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.
- 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
- Truffle Oil or Truffle Salt
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.
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.
Cut the butterflied perch fillets in half. Lightly salt them.
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.
Dip the perch fillets in the batter, and fry them in 375 degree oil until lightly golden brown. Drain on paper towels.
Serve the fried perch with the sunchoke chips and tartar sauce.
This fish & chip dish doesn’t take a backseat to any. Creative use of sunchokes for the chips. The tartar sauce is a winner with the pequillo peppers and capers.
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