Fish Fillet with Caviar Tartar Sauce and Salt and Vinegar French Fries

Difficulty:

1/5

Ease of Preparation: Hard

Yield: 3 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the French Fries

3 Russet Potatoes
Ice water
1/4 cup white vinegar
Oil for frying
Salt for seasoning

For the Fish Sandwich

3 Martins Potato Rolls
18 oz fresh halibut
3 slices American cheddar cheese slices

For the Batter

1 cup all purpose flour
1/4 cup corn flour
5 tsp baking powder
1 rsp salt
1 cup very cold club soda

Tartar Sauce

1 cup Mayonnaise
1/2 cup sour cream
1/4 cup chopped capers
1/4 cup chopped dill pickles
1/4 cup chopped shallots
3 tablespoon chopped dill
2 tablespoons chopped chives
1 lemon juiced and zest
Fresh black Caviar

Method:

Make your French Fries

Cut your French fries and place in enough cold water to cover. Stir in white vinegar and let sit in the fridge for at least 1 hour.
Place a pot of oil on the stove and heat to 325F.
Strain the water from the French fries and blanch in oil, stirring occasionally to keep them from sticking to each other. Blanch until potatoes are softened and very light golden brown.
Remove from the oil, pat dry and turn the temperature of the oil up to 375F.
Place French fries back in the oil and fry until golden brown.
Remove from oil and season with salt.

Tartar Sauce

Mix all ingredients together. Sauce should be thick. Stir the caviar in last.

Start the Fish

Portion the halibut into three 6 oz portions.
Mix everything together for the batter. Dip the fish until fully coated and fry until golden brown.
Serve the fried fish with one slice of American cheese and a spoon of caviar tartar sauce on a potato roll. Serve with seasoned French fries.