Chef Greg Meeker of Sysco Seattle uses salmon, his region’s favorite fish, to create an elevated version of classic fish and chips. The deep-fried fish and potatoes are complemented by a cool slaw made from apples, carrots and dried cherries.
FOR THE SLAW
- In a mixing bowl, combine carrots, cherries and apple.
- In a separate bowl, combine lime juice, honey and salt and mix well.
- Pour dressing over carrot mixture and toss until well combined. Set aside in a cooler.
FOR THE SAUCE
- In a bowl, combine tartar sauce, malt vinegar and smoked paprika.
- Mix well and chill.
FOR THE FRIES
- Soak potato shoestrings overnight; drain and dry thoroughly.
- Blanch-fry potatoes in a 300-degree deep-fryer until limp and hot.
- Spread on paper towel lined sheet pans and chill.
- Raise fryer temperature to 350 degrees.
- Cook blanched fries in fryer until crisp and golden brown.
- Drain briefly on paper towels.
- Season to taste.
FOR THE FISH AND BATTER
- Dry fish thoroughly and chill.
- Place cornstarch in a pie pan and set aside.
- In a large mixing bowl, whisk together flour, baking powder, salt and Cajun seasoning.
- Slowly add beer to the dry mixture, whisking until batter is smooth. (Add water if necessary to make a crepe batter-like consistency.)
- Place in cooler to chill for 15 to 20 minutes.
- Dredge each piece of fish in cornstarch; then dip one strip at a time in batter, coating completely and gently shaking off excess batter.
- Ease each piece into the fryer, wiggling it back and forth.
- Shake the fry basket gently to prevent fish from sticking to the bottom.
- Cook the fish until golden brown and internal temperature reaches 145 degrees, turning frequently to create even browning.
- Move fish from fryer onto plate covered with paper towels.
- Serve fish with slaw and fries, topped with tartar sauce.