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Fish and Chips Reinvented 2014-03-07 https://www.metro.ca/userfiles/image/recipes/fish-and-chips-reinvente-7429.jpg PT15M PT45M PT1H00M

Crispy Beet Chips: Preheat the oven to 190 °C (375 °F).Cut the beets into very thin slices using a mandolin slicer, and place them on baking sheets previously lined with parchment paper.Brush all sides of the beets with extra virgin olive oil, and sprinkle with chopped thyme leaves.Put in the oven for 10 minutes, reduce the heat to 150 °C (300 °F), and continue cooking for another 30 minutes, while making sure to turn the beet slices over midway through the cooking.When the beets are cooked, remove them from the oven, place them on absorbent paper to remove the excess oil, and season with sea salt. Set aside and keep warm.Fish Fillet: For the batter, combine Panko bread crumbs, flour, cornstarch, and lemon pepper in a bowl.Add the Club soda while stirring with a fork, and add seasoning.Heat the olive oil in a non-stick pan over medium heat.Pat the haddock fillets dry with absorbent paper, and coat with the batter.Place in hot oil, and cook for 2 minutes on each side, or until the crust is golden.Remove from the oil, and pat dry with absorbent paper.Repeat with the other fillets, and serve immediately with the crispy beet chips.Note: Serve this dish with green beans or simply blanched asparagus, and garnish with moderately spicy home-made tartar sauce.

4 Chef Caroline McCann

3 8 5 1

Fish and Chips Reinvented

Rate this recipe

8 Votes

servings

0:15

Preparation

0:45

COOKING

1:00

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

crispy beet chips

4

average sized red beets peeled

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GREEN OR RED SWISS CHARD

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PRODUCT OF ONTARIO RED, GREEN OR BLACK KALE PRODUCT OF ONTARIO COLLARD OR DANDELION GREENS PRODUCT OF ONTARIO

3 Tbsp.
(45 mL)
extra virgin olive oil

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BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

1 Tbsp.
(15 mL)
fresh thyme leaves finely chopped

fish fillet

3/4 cup
(180 mL)
japanese panko bread crumbs

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SHAKE 'N BAKE COATING MIX

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SELECTED SIZES SELECTED VARIETIES 4 Air Miles BONUS MILES when you buy 1

4 AIR MILES^® Bonus Miles when buying 4

1/4 cup
(60 mL)
all-purpose flour

2 Tbsp.
(30 mL)
corn starch

1 Tbsp.
(15 mL)
lemon pepper

3/4 cup
(195 mL)
club soda

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PEPSI MINI CANS

2 for $7.00

6 X 222 ml, SELECTED VARIETIES OR 4.39 EA.

sufficient quantity, salt & pepper

4 x 1/3 lb
(4 x 150 g)
haddock fillets

1/4 cup
(60 mL)
olive oil

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750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

Crispy Beet Chips: Preheat the oven to 190 °C (375 °F).

Cut the beets into very thin slices using a mandolin slicer, and place them on baking sheets previously lined with parchment paper.

Brush all sides of the beets with extra virgin olive oil, and sprinkle with chopped thyme leaves.

Put in the oven for 10 minutes, reduce the heat to 150 °C (300 °F), and continue cooking for another 30 minutes, while making sure to turn the beet slices over midway through the cooking.

When the beets are cooked, remove them from the oven, place them on absorbent paper to remove the excess oil, and season with sea salt. Set aside and keep warm.

Fish Fillet: For the batter, combine Panko bread crumbs, flour, cornstarch, and lemon pepper in a bowl.

Add the Club soda while stirring with a fork, and add seasoning.

Heat the olive oil in a non-stick pan over medium heat.

Pat the haddock fillets dry with absorbent paper, and coat with the batter.

Place in hot oil, and cook for 2 minutes on each side, or until the crust is golden.

Remove from the oil, and pat dry with absorbent paper.

Repeat with the other fillets, and serve immediately with the crispy beet chips.

Note: Serve this dish with green beans or simply blanched asparagus, and garnish with moderately spicy home-made tartar sauce.

Source : Chef Caroline McCann

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