Name: Red Snapper Fish and Chips
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 lb (900 g) unpeeled russet potatoes, cut into wedges 1/2 inch (1.5 cm) thick; 2 tbsp (30 ml) vegetable oil; 1/4 cup (60 ml) mayonnaise; 1/4 cup (60 ml) sour cream; 1 tbsp (15 ml) tomato-based chili sauce; 1/4 tsp ground cumin; 1/4 tsp garlic powder; 1 cup (150 g) unbleached all-purpose flour; 1 tsp baking powder; 1 cup (250 ml) cold tonic water; 3/4 lb (340 g) skinless red snapper fillets, cut into 8 strips; Vegetable oil, for frying

Preparation

Oven-Baked Fries
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On the prepared sheet, toss the potatoes with the oil. Season with salt and pepper. Arrange the potato wedges skin side down. Bake for 45 minutes or until golden brown.
Mayonnaise Sauce
- Meanwhile, in a bowl, whisk together all the ingredients. Season with salt and pepper. Cover and refrigerate until ready to serve.
Red Snapper
- Preheat the oil in a deep fryer to 365°F (185°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.
- In a large bowl, combine the flour and baking powder. Gradually whisk in the tonic water until the batter is just smooth. Do not overwork the batter.
- Season the fish with salt and pepper. Coat each fish stick with the batter and drain. Fry half of the sticks at a time for 2 to 3 minutes or until golden brown, turning halfway through cooking. Watch out for spattering. Drain on the paper towels.
- Serve the fish with the oven-baked fries, mayonnaise sauce and, if desired, red cabbage and corn slaw.

Red Snapper Fish and Chips

Categories

Ingredients

Oven-Baked Fries

Mayonnaise Sauce

Red Snapper

Preparation

Oven-Baked Fries

Mayonnaise Sauce

Red Snapper

Personal Note