Fish Chips With Dipping Sauce Recipes

CRISPY PLANTAIN CHIPS WITH SWEET CHILE DIPPING SAUCE

Steps:

• For the dipping sauce: Add the sugar and 1/2 cup water to a medium pot over high heat and bring to a boil. Meanwhile, in a food processor combine the sambal, rice wine vinegar, soy sauce, lime zest and juice, chile de arbol, garlic, Fresno chiles and ginger. Process until well chopped up. Once the sugar mixture has turned a caramel color, remove from the heat and carefully dump in the chopped aromatics; take care as the hot caramel will bubble up and steam. Stir the caramel well to mix in the aromatics, then return to the heat. Mix the cornstarch with 2 tablespoons water to create a slurry; stir into the sauce. Simmer until thickened to the consistency of ketchup. Cool before serving. (Makes 2 cups.)
• For the plantain chips: Heat the oil to 350 degrees F in a large Dutch oven. While the oil is heating up, trim the ends of the plantains and then slice lengthwise into thin (about 1/16-inch thick) planks using a mandoline. In small batches to avoid overcrowding, fry the plantain planks until golden brown and crispy, 3 to 4 minutes. Gently move the plantains around in the oil as they fry--this helps them crisp up. Drain on paper towels or a cooling rack set over a baking sheet. Sprinkle the chips immediately with the salt and smoked paprika. Serve with the sweet chile dipping sauce.

FISH & CHIPS WITH DIPPING SAUCE

Steps:

• Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving., Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once., For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere., Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.

CRISPY FISH AND TARO 'CHIPS' WITH GUAVA DIPPING SAUCE

Steps:

• In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor.
• In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt.
• On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.

BOMBAY FISH AND CHIPS WITH CURRIED COLESLAW AND DIPPING SAUCE.

Steps:

• Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg.
• Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water.
• Mix shredded cabbage with carrots, currants, and green onions and season with salt pepper and lemon juice allow to sit for at least 15 minutes.
• Squeeze the coleslaw to get the excess moisture out.
• Mix in the mayonnaise, curry powder and Tabasco sauce.
• Mix cabbage with the mayo and refrigerate.
• In a deep pan, heat oil for fries and crispy fry drained and patted sweet potato sticks; hold in warm oven till ready to serve.
• In a skillet heat 2 tbsp oil.
• Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside.
• Remove on a paper towel and sprinkle with chat masala.
• Serve a few fries on the plate with 2 fillets of fish on them serve some coleslaw on the side with a slice of lemon.
• DELICIOUS!