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Sarah's Gold Star Fish & Chips

  • By Mike Krolak
MARCUS SAMUELSSON SARAH MASTER

Marcus Samuelsson and Sarah

Fish and chips is a classic dish -- Nigella even argued that it was the original street food. So when Sarah blew away the judges with her take on this tried and true meal, you know it had to be something special to rise above.

Dare we call it "transcendent"? Yes, we dare. Here's Sarah's transcendent recipe for fish and chips with jalapeño chow-chow that earned her two Gold Stars in Episode 204, "Street Food." This brings the running total to three for Team Marcus.

Sarah's Fish and C
hips with Jalapeño Chow-Chow

Ingredients:

Beer Batter:
2 1/2 cup all-purpose flour
1 Tb salt
1/2 Tb garlic powder
2 Tb corn starch
16 oz light beer

Jalapeño Chow-Chow:
1 onion, diced small
2 jalapeño peppers, sliced
1/4 cup apple cider vinegar
1/3 cup brown sugar
1 tsp caraway
1 tsp turmeric
2 Tb whole grain mustard
2 Tb Dijon mustard
1/4 cup mayonnaise

Chips:
1 potato, cut ½ in. by ½ in. by 1 in.
1 pinch berbere (available at many international markets)
1 pinch yellow curry

Fish:
6 oz cod filet
1/4 tsp berbere
1/4 tsp yellow curry
1 tsp salt

Directions:

Mix the four dry ingredients for the beer batter. Whisk beer into the dry ingredients. Set aside for 30 minutes.

Sautee onion and jalapeño peppers until softened. Add next six ingredients (vinegar through Dijon mustard) and simmer until thickened. Cool slightly and add mayonnaise.

Blanch the potatoes in oil at 275 degrees until cooked through but not crispy. Remove from oil and let drain. Raise oil temp to 350 degrees, then fry potatoes until crispy. Sprinkle with berbere and yellow curry.

Season the cod with berbere, curry, and salt. Dip in beer batter and fry at 350 degrees until crispy. Season again with salt. Drizzle chow-chow on fish and serve.


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