This is a Fusion Cuisine theme. We decided to combine two of our all-time favorites; English Fish and Chips with Mexican Mango Salsa. And a great combination it is; the sweet/sour mango salsa giving a lift to the delicious flavor of the Atlantic Cod and the down home fries. But; you say; it is really a three way fusion because originally the fries came from France. Well that's the way the world works; good food migrates from country to country, combining with that country's foods until we have Fusion Cuisine appearing everywhere all the time.
In any event, this is a good recipe, easy to make and delicious to eat. —Tom and Anita Morgan
For the fish and chips
large Idaho russet potato, cut into ¼” French fry strips
North Atlantic cod fillets, cut into 3” X 1” pieces
bottle of light beer
all purpose flour
pinch of salt
red pepper flakes
For the Mango Salsa
Ataulfo mango, skinned, seeded and chopped
red Bell pepper, chopped
green onions, chopped
green jalapeno pepper, chopped small
lime juice, usually 1 lime
lemon juice, usually ½ lemon
In This Recipe
Pour about 1 ½ inches of peanut oil into a 3 ½ to 5 ½ quart Dutch oven. Insert a candy thermometer into the oil and heat to 375*F.
Sift 1 ½ cups flour into a large mixing bowl, add a pinch of salt and a pinch of red pepper flakes, then slowly pour in most of the beer until the batter is sticky.
Pat dry the fish with paper towels then coat with the batter.
Dredge the battered fish in the remaining flour and place several pieces in the hot oil.
Cook this batch, turning frequently until golden brown about 4 to 5 minutes.
Place this batch on a paper towel lined plate in a warming oven set to 175 to 200*F and repeat until all the fish is cooked.
Fry the potatoes in two or three batches turning frequently until golden brown, reserving first batches in the warming oven and serving as soon as the last batch is done. (French fries cooked in this manner will not be as crispy as those served in restaurants because most restaurants have a complex process of cooking twice and usually freezing the sliced potatoes in between the two cookings.)
For the mango salsa, mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving.