Crispy Fish & Chips With Roasted Shallot

Aioli

Yield: serves 4
Time: 45 minutes

INGREDIENTS
2 6-oz pieces of halibut, boneless and skinless
2 tablespoons flour
Kosher salt, for seasoning
Canola oil, for deep frying
1 lemon, cut into wedges for garnish
Tempura Batter:

1 1/2 cups all purpose flour

1 1/2 cup of cornstarch
2 teaspoons baking powder
2 large egg yolks
1 1/2 -- 2 cups ice cold club soda
1 teaspoon kosher salt
Ailoi:
2 roasted shallots
1 head of roasted garlic
1 teaspoon Dijon mustard
2 tablespoon sherry vinegar
1 large egg yolk
1 cup canola oil
1 teaspoon sriracha hot sauce
Kosher salt and freshly ground black pepper

DIRECTIONS
Begin by setting a large pot of oil over medium heat for deep frying. Using a
candy thermometer bring the temperature up to 350 degrees F or just over.
In a large mixing bowl prepare the batter. Add the dry ingredients and mix
together. Make a well in the center and add egg yolks then stir with a whisk
as you slowly pour in the club soda. As you mix, slowly incorporate the dry
ingredients from the outside a little at a time -- this will minimize the amount
of lumps.
Season the fish then lightly dredge fish in flour. Dip into the batter and
shakeoff any excess before lightly placing in the hot oil to fry. Fry for 3-4
minutes, turning occasionally. When cooked the fish will be a light golden
color and puffy and crispy. Use a wire mesh strainer (spider) to remove from
the oil and drain on a wire rack. Season with salt while still hot.
To make the aioli, begin by making a mayonnaise base. In a large bowl add

egg yolk, mustard, and sherry vinegar. Use a whisk and mix well. While
whisking slowly drizzle in a cup of canola oil. The base will start to emulsify as
it combines. Squeeze out the roasted garlic pulp and roasted shallot pulp
onto your cutting board and rough chop with a knife. Fold into the
mayonnaise base and stir well. Season finally with sriracha hot sauce and salt
and pepper. Serve crispy fried fish with aioli and French fries (recipe below).

Perfect French Fries

Yield: serves 2-4
Time: 1 hour

Ingredients
3 large russet potatoes, cut into medium fries
Vegetable oil for frying
Kosher salt

Directions
Begin by slicing potatoes and dropping the sliced fries into a large bowl of
water to wash off any excess starch.
Heat a large pot of water and bring to a boil. Add enough salt so it tastes like
the sea. Blanch potatoes in the boiling water and cook until tender -- about 4
minutes. Remove from water and strain then lay out in a flat layer and place
in the freezer to cool and firm up.
Have a Dutch oven filled 2/3rd of the way up with oil heated to 350-360
degrees F. Fry the fries in batches so as to not overcrowd the pot and fry
potatoes for 2-3 minutes until crispy on the outside. The first time frying is to
help develop a super crispy exterior. Place back in the freezer to cool again.
(* At this point you can keep the fries in the freezer for convenient use
whenever you want to fry them up and serve, simply store in an airtight bag
once individually frozen)
To perform the third and final step, fry the French fries in 360 degree F oil for

4-5 minutes until golden brown and super crispy. When done, remove with a
wire mesh strainer to a paper towel lined plate and season with salt
immediately.