Yields: 8-10 fish sticks.
Stringed potatoes soaked in malt vinegar and mixed with flour wrapped around sliced white firm-fleshed halibut sprinkled with pepper, salt and lemon zest. Fired in vegetable oil till golden brown. Served with a sprinkle of salt, pepper and malt vinegar.
Ingredients:
- 1 lb (454 g) white firm fleshed halibut
- zest of 2 lemons
- sea salt and pepper
- 1-2 large russet potatoes peeled
- ¼ cup (60 ml) malt vinegar
- ¼ cup (60 ml) all-purpose flour
- 4 cups (1 L) vegetable oil
- extra malt vinegar for sprinkling
- sea salt
- lemon wedges for garnish
- special equipment: potato stringer
Method:
Pat fish dry. Using a sharp knife cut the fish into sticks 2 inches (5.08cm)in length 1 inch (2.5cm) in thickness and 1 inch (2.5cm) wide. You should have 8-10 sticks all together
Sprinkle zest all over the fish and season with salt and pepper. Place in the refrigerator until ready to use.
Peel the russet potatoes and using a stringer make potato strings.
Place the potatoes in a bowl and cover with malt vinegar. Toss to coat.
Allow the potatoes to sit for 10 minutes to absorb all the vinegar goodness.
Preheat the oil to 375F (190C).
Remove the potatoes and squeeze out excess vinegar.
Toss the potatoes in flour and shake off excess.
Wrap each fish stick with the potato strings. Starting at one end using your thumb to hold down the potato strings, wrap in bunches in a spiral motion to cover the whole fish. Try to keep the potato strands as even thickness as possible.
Repeat using the remaining potatoes.
Place half of the fish into the preheated hot oil. Cook until golden brown and crispy about 4 minutes, turning when one side is golden brown.
Remove from oil and place on a paper towel-lined tray. Sprinkle with a little sea salt.
Sprinkle if desired with additional malt vinegar.
Garnish with lemon wedges.