Fish and Chips – Lake Erie Perch with Duck Fat Pomme Frites and Roasted Root Vegetables
Fish and chips has been a staple English supper for centuries for its ease of preparation, savory flavor, and use of cheap and plentiful ingredients. So plentiful, I might add, that this dish was one of the few food items that were not rationed by the WWII British government. A pub without fish and chips is like a baseball game without a ten-dollar beer, a gangster movie without broken kneecaps, or a network television program without a terrible Old Navy commercial. The experience is just not complete. Use of any fish will do, but traditionally the Brits have used a white fish, such as cod or haddock, or bottom-feeders, like rays or skates. I would recommend the use of your local catch of the day, unless of course, it is too good of a fish to batter with cheap beer and deep fry. Being from the midwest’s northern shore, I am “blessed” with pretty much two edible local delicacies, the perch and the walleye.
Perch and walleye are very similar, both feed on the same prey (mostly minnows), both school, and both taste just about the same. The only truly identifiable difference is the size. Walleye usually grow much larger than perch. Perch, therefore, is my primary pick here. The smaller size of the perch makes it more of a finger food, and when accompanying fries, a glorified fish stick is exactly what you are after.
Speaking of fries, I like to make pomme frites with a mix of organic yukon golds and sweets fried in rendered duck fat with rosemary and garlic. I also like to accompany the dish with a mélange of roasted parsnips, radishes, and heirloom carrots and serve with homemade dijon tartar sauce. Peep dis…
Fish and Chips
- 2 pounds fresh perch filets
- 1 bottle lager
- 3/4 cup whole wheat flour
- 1/2 cup panko bread crumbs
- 2 eggs, beaten
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1/8 teaspoon cayenne pepper
- salt and pepper
Preheat oil to between 350° and 375°. The lower the temp, the softer the batter crust and the greasier the fish. The higher the temp, the crisper the fish. Your choice here. Start by lightly coating the fish with flour on all sides. In a mixing bowl, combine remaining flour, eggs, beer, seasonings, and salt and pepper. Dip filets, one at a time, into the batter. Shake off excess batter and dredge perch in panko crumbs. Deep fry for 3 to 5 minutes or until golden brown. Season as needed.
Dijon Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup dijon mustard
- 1 tablespoon lemon juice
- 1 medium dill pickle, diced
Pomme Frites and Roasted Root Vegetables
- 2 large sweet potatoes
- 2 large yukon gold potatoes
- 6 radishes, julienned
- 2 large parsnips, julienned
- 6 small heirloom carrots, julienned
- 1 large vidalia onion, cut into wedges
- 2 cups rendered duck fat or frying oil
- salt and pepper
- 1/4 cup extra virgin olive oil
- 6 cloves of garlic, pressed and chopped
- 6 large sprigs rosemary
NUTRITIONAL INFORMATION (PER SERVING):
Lake Erie Perch
SERVINGS: 4
Food energy: 430kcal
Saturated fatty acids: 1.58g
Monounsaturated fatty acids: 1.59g
Polyunsaturated fatty acids: 1.99g
Total fat: 5.17g
Calories from fat: 46
Cholesterol: 308mg
Carbohydrate, by difference: 32.89g
Total dietary fiber: 3.81g
Protein: 53.38g
Total lipid (fat): 6.18g
Water: 286.27g
Ash: 4.22g
Total sugars: 1.30g
Calcium: 242mg
Iron: 4.40mg
Magnesium: 118mg
Phosphorus: 641mg
Potassium: 846mg
Sodium: 285mg
Zinc: 3.85mg
Copper: 0.52mg
Manganese: 2.70mg
Selenium: 55.90μg
Vitamin C: 4.34mg
Thiamin: 0.44mg
Riboflavin: 0.48mg
Niacin: 6.05mg
Pantothenic acid: 2.43mg
Vitamin B6: 0.54mg
Folate, total: 55μg
Folic acid: 11μg
Food folate: 44μg
Folate: 63μg dietary folate equivalents
Vitamin B12: 4.62μg
Vitamin A: 662IU
Vitamin A RAE: 86μg retinol activity equivalents
Retinol: 65μg
Vitamin E (alpha-tocopherol): 1.21mg
Vitamin K (phylloquinone): 2.44μg
Alpha-carotene: 5μg
Beta-carotene: 235μg
Beta-cryptoxanthin: 58μg
Lycopene: —
Lutein+zeazanthin: 358μg
Percent refuse: —
Lewd Food 