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Beer Battered Fish & Sauce Ravigote

Serves: Makes 4 servings

Ingredients:

  • Sauce:
  • 1 large shallot
  • 1 clove garlic
  • 12 cornichons pickles
  • 8 sprigs Italian Parsley
  • 8 sprigs tarragon
  • 2 Tbs. capers
  • 2 hard-boiled eggs
  • 1 tbs. mustard
  • 1 cup mayonnaise
  • 1 lemon
  • Pepper & salt

  • Fish:
  • 4 cups canola or sunflower oi
  • l
  • 5 oz. firm white fish p.p.(cod or catfish)
  • 8 oz. AP flour for batter
  • 2 oz. AP flour for dusting
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup dark beer
  • Salt


  • Procedures:

    To make the sauce: Peel and clean the shallot and garlic and dice as fine as possible. Set aside. Cut the cornichons in ¼-inch cubes. Set aside. Remove the leaves from the parsley and tarragon stems and mince as fine as possible. Set aside. Roughly chop the capers. Roughly chop the hard boiled eggs. In a metal bowl mix all ingredients. Taste and season with salt, pepper and lemon juice.

    To make the fish: Preheat the oil in the perfect pan to 365°F. For the crispiest result make sure the beer and flour are cold. Make the batter just before frying. In a mixing bowl mix flour, baking powder and salt. Using a whisk mix in the dark beer. Dust the fish with flour. Dip the fish in the batter and allow for ample coating. In batches of two pieces carefully drop the fish into the hot oil. (to avoid overcrowding the pan and lowering the temperature of the oil). Fry for between 4 to 6 minutes. Drain on a paper towel-lined plate and season immediately with salt and pepper.

    Zwilling J.A. Henckels

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