Steam Whistle Sole Fritters with Marinated Fries and Tartar Sauce
Created by Chef Elizabeth from the Liaison College in Toronto, where the largest number of cooks and chefs in Ontario are trained.
Add lemon juice to Sole fillets and set aside. In a small saucepan, melt butter and add half of the chopped red onions and green onions, garlic, and the fish, cooking for about 5 minutes until done. Set aside and cool. In a bowl mix the flour, baking powder, dried thyme and paprika. mix in the beer until to a batter texture. Add the mustard and hot sauce. Crush the fish, now cool and add to the batter. Refrigerate until ready to use. Using a small scoop, deep fry for 6-8 minutes.
Cut fries in large Batonnet shape (2 cm thick and 4 inces in length). Marinate in the Steam Whistle Pilsner. Blanch at 300 degrees for 8 minutes and set aside at service. Deep fry at 350 - 360 degrees for 4 minutes.
- 2 fillets of Sole
- 1 Tbsp Lemon juice
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 stem of Green Onion, chopped
- 1/8 tsp Paprika
- 1 tsp mustard
- 1 tsp hot sauce
- 1/8 tsp dried thyme
- 250g of flour
- 1 Tbsp baking powder
- 3/4 bottle Steam Whistle Pilsner
- 2 large Russet Potatoes
- 1 bottle of Steam Whistle Pilsner