Weekend Project: Sous Vide Fish ‘n’ Chips


Serves 5

Cooking time: 20 minutes sous vide cod, 1 hour sous vide chips plus 1 hour drying

Ingredients:

  • 1 Rock Cod Fish (or any cod), cleaned, descaled, skin on, filleted and cut into bite sizes
  • 50g white rice flour for dredging

Sake Marinade

  • 100ml Dry Sake
  • 5g Dashi Powder

Beer Batter

  • 100g White rice flour
  • 100g Cake flour (low protein)
  • 5g Hon Dashi Powder
  • 3g Sugar
  • 50ml Vodka
  • 250ml Asahi Beer

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Fries – Brown Potatoes

  • 100ml water
  • 1g salt
  • 1g sugar
  • Juice of half a lemon
  • 1L grapeseed oil

Green Tea Salt

  • 5g Maldon Salt
  • 1g Matcha Powder

Mix the powder and salt in small bowl until salt is fully saturated by the powder and bright green. 

Garnish

  • 1 Lemon sliced into wedges for serving
  • malt vinegar as desired 

Steps:

Deep Fried Rock Cod

  1. Preheat Nomiku water bath to 51ºC (124ºF). Bag the cod pieces in with some sake marinade, seal and cook for 20 mins.
  2. Make the batter by combining all the dry ingredients into a big bowl, and pour in vodka, stir to roughly combine. Now stir in the beer. It’s okay to leave clumps in the batter.
  3. Gently remove cod from bag and dredge in some rice flour. Next dip the piece of fish into batter to lightly coat for frying.
  4.  Fry at 186ºC (369ºF) until crispy, about 2 minutes. Drain on dry paper towel before serving. Serve with some green tea salt and fries (chips).

Potato Fries (Chips)

  1. Set up Nomiku and turn temp to 85ºC (185ºF).
  2. Cut potatoes into french fries. Add potatoes, water, and salt into a bag to cook in Nomiku bath at 85ºC (185ºF) for 1 hour.
  3. Be careful when emptying the bag while hot. Drain and spread potatoes out on a sheet pan or cooling rack to dry outside or in the fridge for about an hour for the outer surface to dry out.
  4. Once dry, fill a deep heavy pot no more than halfway with oil and heat it up to 165ºC (329ºF).
  5. Fry in oil for about 3 minutes until crust forms. The secret to successful frying is to not overcrowd, and fry in smaller lots or the escaping water vapor will lower the oil temp too much resulting in oily/soggy fries. Drain to cool, spread out on a sheet pan (again, clumping too closely together will steam and soften). Chips at this stage are par-fried and can be made ahead.
  6. Fry chips again to crisp one more time about 5 min at 186ºC right before serving. Salt while still hot.

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Weekend Project: Sous Vide Fish ‘n’ Chips2014-05-30 16:00:00 GMTfoodie,fish,fish n chips,cook,chef,cooking,how to,recipe,foodporn,nom,sous vide,sousvide,nomiku




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