The Gilt

Fish and Chips with Malt Vinegar

Spend your summer days by the ocean with GILT’s unique twist to this traditional British dish. Cheers!

Serves: 4 Portions (serving size: 5 ounces fish)

Fish Ingredients:

• 1 ½ pounds Whitefish: Black Bass, Branzini, Cod, Striped Bass
• 8 ounces Tempura Flour (i.e. Hime Tempura Batter Mix)
• 12 ounces Beer
• 1 pound French Fries (see recipe below)
• sliced Chives

• 1 cup Tarragon Remoulade
  • ¾ cups Mayonnaise
  • zest of 1 Lemon
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Shallot, mince
  • 3 tablespoons Tarragon Mustard
  • 3 tablespoons Cornichon, mince
  • 1 pinch Cayenne Pepper
  • 2 tablespoons Sliced Chives
  • Salt and Pepper (to taste)
• 4 ounces Malt Vinegar
• 2 quarts Soy Oil

Preparing the Fish:

1. Cleaning the Fish: Remove the skin and blood line from the whitefish. Cut into servable strips. Reserve until needed.
2. Making the flour: Add the flour mix and beer into a large bowl and mix well. When batter is well incorporated, store in a cool place until serving.
3. Tarragon Remoulade: Mix all the ingredients in a large bowl and store in a cool place until serving.
4. Cooking the Fish: Put a large pot of soy oil on the stove over high heat. Leave 5 inches of space from the top of the oil level and the top of the pot. When oil is hot, follow the next steps to start frying the fish.

   For a normal crispy texture, drop fish into batter once and fry for 3 to 4 minutes.

   For an extra crispy texture, drop fish into batter once and fry for 10 seconds, then remove. Drop fish into the batter again and fry for another 3 to 4 minutes.

5. Remove from the oil and toss with salt, pepper, and sliced chives. Serve with the remoulade and malt vinegar.

French Fries

Serves: 1 pound

French Fries Ingredients:

• 1 pound Russet Potatoes
• 2 quarts Fry Oil, Soy oil, or any other type oil that has a high Smoke Point
• Salt and Pepper (to taste)

Preparing the French Fries:

Oil blanching the fries: Bring 2 quarts of oil in a 4 quart pot to a temperature of 250 degrees. While the oil is getting hot, peel all the potatoes and put into a bowl of water and cover. Take one potato at a time and start to cut them into fries. (3 inches long by ¼ inch thick)

Lay the fries out on towels to dry. Submerge the fries into the oil for 1 minute. After one minute, remove the fries and place on more towels. Pat them dry. Reserve until serving.

Cooking the fries: When you are ready to serve the fries, bring the same pot of oil to a temperature of 425 degrees. When the oil is hot, fry the fries until crispy. Season with salt and pepper and serve.