Fish N' Chips With Beer Battered Southern Blue Whiting

Serves: 4

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients

Preparation

For the Fish & Chips

8 ea Beer Battered Southern Blue Whiting Fillets - 2 filets per serving
12 oz Frozen French Fries

For the Rainbow Slaw

6 oz Green Cabbage sliced thin
2 oz Purple Cabbage sliced thin
4 oz Rainbow Carrots, sliced matchsticks
2 oz Red Onion, sliced
2 tbsp Parsley, chopped

For the Slaw Dressing

2 oz-fl Extra Virgin Olive Oil
1 oz-fl Malt Vinegar
1 tbsp Whole Grain Mustard Grain
2 tsp White Sugar
1 tsp Celery Salt
1/4 tsp Black Peppercorns, ground

For the Garden Dill Tartar Sauce

8 oz Tartar Sauce preferred brand
2 tbsp Dill, chopped fresh, chopped
3 tbsp Relish
1 ea Lemon zest & juice

Accoutrements

2 ea Lemon cut into wedges
1 ea Malt Vinegar optional accoutrement
1 Mushy Peas optional side dish

Tips from the chef: After deep frying your fish, allow it just a few minutes to drain and rest on a wire rack, in a 170 F oven, not paper towels. The wire rack will assure that your fish stays crispy while using paper towels can create unwanted steam and sadly make your crispy fish soggy. If using a deep-fryer, parking your fully cooked, freshly fried fish in its fry basket above in the basket holder, above the hot fat, will accomplish the same thing plus it will help keep your fish hot while you finish assembling and plating.

For the Fish N' Chips: Prepare your Beer Battered Southern Blue Whiting and the frozen French Fries according to their respective package instructions. Hold crispy cooked fish and French Fries hot, in the fry basket or on a wire rack in a 170 F oven. (See *Chef Tip).
For the Slaw & Dressing: Add the malt vinegar, grain mustard, white sugar, celery salt and black pepper to a small bowl. Slowly drizzle in the olive oil while whisking and reserve the slaw dressing. Combine all of the ingredients for the slaw into a large bowl. Toss well with the dressing and reserve under refrigeration.
For the Garden Dill Tartar Sauce: In a small bowl mix all of the ingredients together until combined. Reserve under refrigeration.
To Finish: Serve approximately three ounces of french fries along with 2 fillets of beer battered Whiting for the fish n chips. Add ramekins of approximately three ounces of rainbow slaw and 1/4 cup of garden fill tartar sauce to the fish n chips. Serve with lemon wedges, malt vinegar, mushy peas and enjoy.