Beer-Battered Fish & Truffle Chips

Beer-Battered Fish & Truffle Chips

Cook time: 60 mins
Servings: 2-3
Difficulty: Intermediate

Get ready to dive into the deep blue with our Beer-Battered Fish & Truffle Chips. We've taken flaky white fish fillets and coated them in a light, crispy beer batter, creating a symphony of textures with every bite. And the chips? Well, they're not your average chips. These golden wonders are seasoned with the earthy goodness of Balinese Truffle Salt, making them utterly irresistible. It's a match made in seafood heaven! 

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What you'll learn

  • Create the perfect beer batter that results in a crispy coating of the fish.
  • Make the most delicious tartar sauce and cabbage slaw from scratch.
  • Learn how to control the oil temperature and time the frying process to achieve a crispy, golden-brown exterior and a moist interior.

Mise En Place

Whisk
Large Bowl
Knife
Paper Towels
Chopping Board
Slotted Spoon
Large Pot with Lid
Aluminum Foil
Spoon
Bowl
Sheet Tray
Whisk
Large Bowl
Knife
Paper Towels
Chopping Board
Slotted Spoon
Large Pot with Lid
Aluminum Foil
Spoon
Bowl
Sheet Tray

Shopping List

Russet potatoes, 2x

Canola or Vegetable oil, 2 quarts

Balinese Truffle Salt, to taste

Rock cod, 8 oz

Garlic cloves, 2x

Egg yolks, 3x

Champagne vinegar, 2 tbsp

Dijon mustard, 1 tbsp

Grapeseed oil, 1 cup

Shallot, 1x

Capers, 3 tbsp

Bread and butter pickles, 2x

Parsley, 1/4 bunch

Chives, 1 bunch

Lemons, 2x

Kosher salt, to taste

Green cabbage, 1/4 head

Red onion, 1x

All purpose flour, 1¾ cups

Rice flour, 1 cup

Baking powder, 2 tbsp

Lager beer, 2 cans

Prep

  1. Preheat your oven to 375°F.
  2. Line a sheet tray with aluminum foil and spray with nonstick cooking spray.
  3. Wash and quarter the potato lengthwise, then cut each quarter lengthwise twice more to make 1/2 inch-thick wedges.
  4. Transfer to a large mixing bowl and toss with 1/4 cup of canola oil and a pinch of Balinese Truffle Salt.

How to cook

  1. Spread the steak fries on the greased trays, leaving space between each fry
  2. Bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes.
  3. Place the remaining canola oil in a large pot and turn the heat to low.
  4. Remove the fish from its packaging and set on a paper-lined plate. Set aside to temper.
  5. To make the tartar sauce, start by mincing the garlic.
  6. In a medium bowl, whisk together the egg yolks, Champagne vinegar, Dijon mustard and minced garlic to combine. Make it rain with Balinese Truffle Salt.
  7. Very slowly add the grapeseed oil into the egg mixture, whisking constantly to emulsify and create an aioli.
  8. Mince the shallot. Chop the capers and pickles. Chiffonade the parsley and chive. Mix all of these examples of your incredible knife skills into the aioli and season with lemon juice and zest. Voila! This is our tartar sauce.
  9. Slice the green cabbage and red onion. Transfer to a small bowl and season with lemon juice and kosher salt.
  10. Turn the heat on your pot of oil to medium-high to bring it to 325°F.
  11. Cut the fish into strips and season with Balinese Truffle Salt.
  12. In a medium bowl, mix together the all purpose flour, rice flour, baking powder, and a pinch of Balinese Truffle Salt.
  13. Stir in the beer until you have a thick batter that will coat the fish.
  14. Dip the fish strips into batter. Let any excess batter drip off, then carefully place in the hot oil. Fry until Golden Brown & Delicious (GBD), about 4–5 minutes.
  15. Use a slotted spoon to remove the cooked fish and transfer to a sheet tray lined with paper towels. Season with Balinese Truffle Salt.
  16. Plate the fish with your crispy truffle fries, tartar, cabbage slaw, and lemon wedges. Pop open the rest of that 6 pack of beer and enjoy!