Julienned Potatoes with Fish Roe

Difficulty:

1/5

The Japanese answer to french fries, except that a short and gentle deep-fry ensures the potatoes stay white. Spicy cod roe, or mentaiko, is de rigueur in Japan, but any fish roe will do in a pinch. If you have a cast iron platter, preheat it in the oven so that the potatoes sizzle at the table.

Serves 4 to 6 as an appetizer

Ingredients

4 medium russet potatoes
Vegetable oil for deep-frying, about 3 cups (750 mL)
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) spicy cod roe (mentaiko) or your favourite fish roe

Directions

If using cod roe, use a sharp knife to cut open the outer membrane of the cod roe sac, and carefully scrape out the roe with a knife or small spoon. Keep cold.
Peel and cut the potatoes into a 1/4-inch (6 mm) julienne. Plunge in a large bowl of cold water and to remove excess starch. Drain in a colander and dry well on paper towels.
In a wok or a heavy-bottomed medium saucepan, heat the oil to 350°F (177°C) over medium-high. Line a baking sheet with paper towels.
Quickly deep-fry the potatoes a portion at a time, stirring frequently until slightly softened yet al dente, about 2 minutes. Be careful not to brown. Drain on the paper towels. Season with salt and freshly ground pepper to taste.
Immediately arrange the potatoes on a serving plate. Place the butter and cod roe on top, and stir to incorporate the roe and melt the butter.