Fiji Blond Fish & Chips

- ingredients
Ingredients | Amount | Unit |
---|---|---|
French Fries | 8 | oz (wt) |
Grandpa J’s Seasoning Salt | .25 | tsp |
Cod Fillet (6-8oz) | 1 | Piece |
Seasoning Flour | 1/4 | cup |
Fiji Blond Beer Batter PREP | 2 | oz (fl) |
Coleslaw | 2.5 | oz (wt) |
Coleslaw Dressing | 0.5 | oz (wt) |
Pickled Red Onions PREP | 0.1 | oz (wt) |
Green Onions Bias | 0.25 | oz (wt) |
Tartar Sauce | 1.5 | oz (fl) |
Lemon Wedge | 1 | Wedge |
Fryer Oil | 1 | oz (fl) |
Ketchup, French’s bottle | 1.5 | oz (fl) |
- Recipe Instructions:
- PLATE: 1/4 sheet pan, WINGS liner paper, gravy bowl, bamboo skewer, portion cup
- HOLD: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Submerge fries in a 177°C / 350°F fryer for 4:15 minutes, until golden brown and internal temperature reaches 68.3°C / 155°F (CCP3). Shake fryer basket to remove excess oil.
- 2. Place cooked fries into a mixing bowl and toss with Grandpa J's seasoning salt. Set aside for plating.
- 3. On a clean blue cutting board place thawed cod fillet, pat dry with a clean paper towel. Next, cut the fish into a full length bias cut, creating 2 pieces.
- 4. With tongs, lightly dredge fish pieces into the seasoned flour and gently shake to remove excess flour.
-
5. Dip each fish into the beer batter and coat.
NOTE: Ensure the fish is completely submerged and well coated in the batter. - 6. USING TONGS: USING TONGS: hold the fish by the tail for 45 seconds minimum and then gently, slowly, lower the fish into the 177°C / 350°F fryer oil, using a slow back & fourth motion (like painting strokes) and then release the fish into the oil. (CCP3) Do this for each fish piece.
- 7. Fry fish for 4:15-4:45 minutes max, until internal temperature reaches 74°C / 165°F (CCP3) and is golden brown in color and floating to the surface.
- 8. Remove fish pieces from the fryer with tongs or a fryer skimmer and place in a fryer basket to drain excess oil.
-
9. Plate fries in the center of the dinner plate and top with the fried fish pieces crisscrossed over top of each other. Place dressed coleslaw in a gravy bowl, garnish with green onions and pickled onions and plate onto the left corner of the sheet pan.
NOTE: the tarter sauce & coleslaw is plated across from each other. - 10. Place tartar sauce on the bottom right corner of the sheet pan.
- 11. Pierce the bamboo skewer through the lemon first and than place the lemon skewer flesh side up & pierce into the fish. (Refer to picture)
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IMPORTANT NOTES
• Discard flour and beer batter at the end of each day
• TIP: fresh oil is optimum & ensure batter is changed 2x per day (am & pm shifts). Add club soda throughout the shift to ensure carbonation each day.