Buffalo-Spiced Fish & Twisted Chips

Directions Print

For the Buffalo-Chive Butter

1. Stir all ingredients in a bowl until smooth. Refrigerate in an airtight container up to 6 days. Makes about ½ cup.

For the Pickled Celery Tartar Sauce

1. Place celery and onion in a bowl. Heat vinegar, sugar, salt, and 1 cup water to a boil in a saucepan over high heat; remove from heat and cool slightly.
2. Pour vinegar mixture over celery and onion; refrigerate in an airtight container at least 8 hours or up to 2 days.
3. Drain celery-onion mixture and finely chop. Stir celery-onion mixture and remaining ingredients in a bowl; refrigerate in an airtight container up to
   6 days. Makes about 1¼ cups.

For the Snap Pea & Radish Slaw

1. Whisk vinegar, honey, mayonnaise, mustard, sugar, and salt in a bowl; toss with remaining ingredients. Refrigerate in an airtight container up to
   2 days. Makes about 4 cups.

For Serving

1. Deep-fry a portion of pollock bites in vegetable oil at 350°F until golden brown and internal temperature reaches 165°F, about 4 minutes; toss with a portion of Buffalo-Chive Butter.
2. Deep-fry fries in vegetable oil at 345°F until golden brown, about 2½ minutes; toss with salt and pepper. Serve pollock bites and fries with a portion of Snap Pea & Radish Slaw and Pickled Celery Tartar Sauce garnished with dill and lemon wedges.