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    By Andreas Viestad

    Fish and potatoes

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    This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt flavor created by the whisky and malt extract is very suitable for deep-fried fish. If you are able to get hold of fresh juniper shoots they will make a great decorative topping for this meal.

    Servings: 4

    PREPARATION:

    • 1

      Heat the deep-frying oil to approx. 360oF, preferably using a deep-fat fryer with a thermostat. The best results are achieved by frying the potatoes and carrots at 370oF and the fish at 340oF, but for this you need two fryers.

    • 2

      Start by preparing the batter. Mix all the ingredients in a bowl using a balloon whisk without beating out all the carbonic acid in the water.

    • 3

      Cut the fish into finger-thick pieces and place in the batter.

    • 4

      Cut a small cross on one end of the each potato (the short end) and try to divide them into rough boat-shapes using your fingers. If they have a crinkly surface they will be much more crispy when they are fried. Divide the carrots lengthwise into four boats.

    • 5

      Fry the fish, potatoes and carrots. When the potatoes start to float up towards the surface they will be almost ready – this takes 4-5 minutes. During the last few seconds of the frying process you can add a few small sprigs of fresh juniper.

      After frying, place everything on a tea towel or kitchen towel for a few seconds to allow any excess oil to drain away.

    • 6

      Serve with strong mustard that has been mixed with a teaspoon of well-mashed, pickled beetroot.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E07 Captain Haddock. Bookmark the permalink.
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  • This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt flavor created by the whisky and malt extract is very suitable for deep-fried fish. If you are able to get hold of fresh juniper shoots they will make a great decorative topping for this meal.

    Servings: 4

    PREPARATION:

    • 1

      Heat the deep-frying oil to approx. 360oF, preferably using a deep-fat fryer with a thermostat. The best results are achieved by frying the potatoes and carrots at 370oF and the fish at 340oF, but for this you need two fryers.

    • 2

      Start by preparing the batter. Mix all the ingredients in a bowl using a balloon whisk without beating out all the carbonic acid in the water.

    • 3

      Cut the fish into finger-thick pieces and place in the batter.

    • 4

      Cut a small cross on one end of the each potato (the short end) and try to divide them into rough boat-shapes using your fingers. If they have a crinkly surface they will be much more crispy when they are fried. Divide the carrots lengthwise into four boats.

    • 5

      Fry the fish, potatoes and carrots. When the potatoes start to float up towards the surface they will be almost ready – this takes 4-5 minutes. During the last few seconds of the frying process you can add a few small sprigs of fresh juniper.

      After frying, place everything on a tea towel or kitchen towel for a few seconds to allow any excess oil to drain away.

    • 6

      Serve with strong mustard that has been mixed with a teaspoon of well-mashed, pickled beetroot.

    Print Friendly
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