Red Robin Arctic Cod Fried Fish and Chips and Arctic Cod Fried Fish and Chips and Dilled Tartar Sauce
Menu Description:
ARCTIC COD FISH & CHIPS
Premium cod filets from the icy-cold waters of the North Atlantic, hand-battered in a light tempura batter and fresh-fried. Served with our steak
fries and our original dill’d & pickle’d tartar sauce.
Ask your fish monger to remove the thin tail portions of the fish. For safety, use a Dutch oven with at least a 7-quart capacity. Your favorite dark beer will work in this recipe, even nonalcoholic beer, with the exception of dark stouts and ales. Serve with traditional malt vinegar and with dilled tartar sauce.
Serves 4
Ingredients:
3 pounds russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries
3 quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 cups beer (12 ounces), cold
1 1/2 pounds 1-inch-thick arctic cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
.
-
Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and
cover with plastic wrap. Microwave on high power untilpotatoes are partially
translucent and pliable but still offer someresistance when pierced with tip
of paring knife, 6 to 8 minutes,tossing them with rubber spatula halfway
through cooking time.Carefully pull back plastic wrap from side farthest
from you and drainpotatoes into large mesh strainer set over sink. Rinse
well under coldrunning water. Spread potatoes onto kitchen towels and pat
dry. Let rest until room temperature, at least 10 minutes; up to 1 hour. -
While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and
2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed
baking sheet. Add baking powder to bowl and whisk tocombine. -
In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350
degrees. Add fries to hot oil and increase heat to high. Fry,stirring with
mesh spider or slotted metal spoon, until potatoes turn light golden and
just begin to brown at corners, 6 to 8 minutes.Transfer fries to thick paper
bag or paper towels to drain. -
Reduce heat to medium-high, add remaining quart of oil, and heat oil to
375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge
each piece in flour mixture on baking sheet; transfer pieces to wire rack,
shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing
bowl and stir until mixture is just combined (batter will be lumpy). Add
remaining beer as needed, 1 tablespoon at a time, whisking after each
addition, until batter falls from whisk in thin, steady stream and leaves
faint trail across surface of batter. Using tongs, dip 1 piece fish in
batter and let excess run off, shaking gently. Place battered fish back onto
baking sheet with flour mixture and turn to coat both sides. Repeat with
remaining fish, keeping pieces in single layer on baking sheet. -
When oil reaches 375 degrees, increase heat to high and add battered fish
to oil with tongs, gently shaking off excess flour. Fry, stirring
occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick
paper bag or paper towels to drain. Allow oil to returnto 375 degrees. -
Add all fries back to oil and fry until golden brown and crisp, 3 to 5
minutes. Transfer to fresh paper bag or paper towels to drain. Season fries
with salt to taste and serve immediately with fish.
DILLED TARTAR SAUCE
Ingredients:
3/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne (optional)
Pinch sugar
2 tablespoons grated onions
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed 1 tablespoon pickle relish
Directions: In a medium bowl, combine all ingredients, and gently mix well.
Refrigerate until ready to serve.
Yield: about 1 cup