Beer Battered Toothfish and Duck Fat Potatoes
Serves: 4
Preparation time: 30 minutes
Cooking time: 40 minutes
Difficulty: Medium
Ingredients - Toothfish
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4 large Glacier 51 Toothfish Fillets, sliced into 1-inch bite sized pieces
1 ½ cups plain flour
1 egg, beaten
350ml bottle beer
Salt and pepper
½ cup rice flour
Method
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1. Whisk together plain flour, a generous pinch of salt, egg and beer. Let it sit for 10 minutes in the fridge. It is ok if it has some lumps.
2. Cut your toothfish to size. Season the toothfish with salt and pepper, then dust with rice flour.
3. Heat oil until hot (180 degrees). Once it has reached temperature, dredge the fish through the batter, dripping off the excess. Lower slowly into the oil, holding briefly so that it doesn’t stick to the bottom before letting the fish go. Fry until golden and the fish is cooked and internal temp is 50 degrees (approximately 8 minutes). Make sure you flip the fish so its brown on both sides. Remove and drain on paper towel and season with salt. Set aside for serving.
Ingredients – Duck Fat Potatoes
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1kg potatoes (Dutch cream, Sebago, Yukon Gold, Russet, Mars Piper), peeled
2 tbsp salt
1 tbsp semolina
100g duck fat
2 tsp rosemary
Sea salt flakes
Method
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1. Add 1 tbsp salt to a pot and boil potatoes for 10 minutes and drain. Drain and return potatoes and add salt and semolina and shake. This will help in roughing up the edges.
2. Preheat oven to 230 degrees. In a metal roasting pan, add in the duck fat and place it in the oven until it starts to smoke. Remove pan, and add potatoes in. It should sizzle but be careful. Make sure they are covered.
3. Roast for 25 minutes and rotate halfway to ensure all sides are golden. Remove, sprinkle with salt and rosemary.
To serve: Place fish and potatoes on plate and serve with lemon wedges and tartare sauce.
Notes: Most people like cod, pollock or haddock. As its nice and flaky. This fried toothfish is exactly like that. It’s super oily and flaky, a perfect match in fish and chips.
