Friday night fish fry: battered halibut, Michelin-star chips, tartar sauce and mushy peas
American cuisine · Binging with Babish · ♥ 45K likes · 1.3M views · 28 min video
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Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g marrow fat peas
- 500 ml chicken stock
- 1 tsp "this hot nonsense"
- 3 whole marrow bones
Simmer the marrow fat peas in a pot with the stock for two and a half to three hours instead of soaking overnight.
Roast the marrow bones at 425 until they give up their fat and brown, then scoop the fat into the peas.
- Yukon Gold potatoes
Cut the potatoes into thick planks, punch a star from each plank and hollow it with a smaller star.
Yukon Gold planks cut into stars
Boil the chip shapes 15 to 20 minutes until almost falling apart.
- vegetable oil
- halibut loins
Fry them low and slow in vegetable oil 5 to 6 minutes, ideally up to 10, to a light blonde, then chill until completely cooled.
- kosher salt
- granulated sugar
- 3 whole citrus zest
Mix kosher salt and granulated sugar one to one with the zest of a lemon, a lime and an orange.
Sprinkle the dry brine lightly over the halibut on a rack and refrigerate at least 30 minutes, no more than an hour.
- 1 whole egg
- 1 clove garlic
- strong Irish mustard
- salt
- lemon juice
For the mayonnaise, put the egg, garlic, mustard, salt and lemon juice in a narrow container and blend smooth.
Immersion-blender mayonnaise
- 1 cup oil
- yuzu extract
Pour a cup of oil down the side so it settles on the egg, run the immersion blender at full speed on the bottom until it emulsifies, then pulse slowly upward.
- 1 cup mayonnaise
- 3 tbsp creme fraiche
- 2 tbsp capers
- 5 whole cornichons
- 1 whole pickled cocktail onion
- shallot
- chives
- marjoram
- dill
- 2 tbsp parsley
Fold the creme fraiche, capers, minced cornichons, cocktail onion, shallot, chives, marjoram, dill, parsley and yuzu extract into a cup of the mayonnaise.
- 150 g all purpose flour
- 75 g white rice flour
- 75 g potato starch
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp baking powder
- ¾ tsp kosher salt
- 200 ml vodka
- beer
Whisk the flours, potato starch, paprika, turmeric, baking powder and salt with the vodka and the beer, gently, leaving some lumps.
Rice flour, potato starch and beer batter
Charge some of the batter in a whipped cream siphon to force bubbles into it and dispense into a squeeze bottle.
Drop the battered fish into 400 degree oil, set the batter, then drizzle more batter onto it in the oil for craggles; flip and repeat.
Rest the fish two minutes before cutting.
- vinegar
- Osetra caviar
- micro greens
Plate with pools of tartar sauce, the chips arranged around, mushy peas dotted about, caviar and micro greens.
Plating on slate with caviar