Most of you know by now that I rarely fry anything,last weekend however I jus really wanted to eat some of the whiting that I had in the freezer,and I wanted to do something different with it.I decided to fry it, then I thought "ah I've got a potato in the fridge,I should make chips". So I did.I also made a zesty little remoulade sauce. I'll have to prewarn you however...I really didn't measure anything for the sauce, J'ai regrette(I'm sorry). Here is what you need:
So it starts w/mayo I would guestimate about a quarter of a cup.4 dash's of hot sauce and about a tbl spn red pepper,its pretty zippy! about a tblspn dill and lemon juice then salt to taste. Sometimes I add in green onions I just didn't have any that day.
for the potato chips
1)Get a deep pot and turn the eye on med, then pour in about 3 parts vege oil to 1 part sesame oil.Let the oil get hot it takes about 10mins
2) SLice that tater up as thin as you can get,if you have a mandolin,use it.Make sure that you have a tray lined with paper towel for after the chips are finished.
3) Put the chips in,in 3 different batches. If you want them really crunchy leave them in for about 7 mins,then sprinkle them with salt and pepper.You gotta do it while they're hot!
Now for the fish and chips:
2 pieces thawed whiting,cut in pieces on bias
1.5 c's of flour & 1 c of cornmeal
2 c's buttermilk
Few dashes of salt & cayenne pepper
You will use the same oil you fried the chips in.
1) Soooo mix together the cornmeal,flour,salt & cayenne then pour the buttermilk in a bowl.
2) Dip the fish first in the buttermilk then coat w/...well coating(cornmeal mixture)
3) Fry about 4 pieces at a time,and when they come out lightly sprinkle with salt.These only need to be fried for about 5 mins,they will cook fast.
As you can see my chips were not as crunch as I would have liked but they were still pretty good,and hot! The fish was soo good especially with the sauce!