Salmon Fish and Chips With Carrot Apple Cherry Slaw

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CHEF GREG MEEKER
SYSCO SEATTLE
SERVES 4

 

Ingredients:

CARROT APPLE CHERRY SLAW

4 cups Sysco Imperial carrot matchsticks

4 oz. Sysco Imperial dried cherries, roughly chopped

1 Sysco Imperial Granny Smith apple, finely diced

¼ cup fresh lime juice

¼ cup Mike’s Hot Honey

2 tsp. Sysco Classic kosher salt

TARTAR SAUCE

1 cup Sysco Imperial tartar sauce

1 Tbsp. Sysco House Recipe malt vinegar

2 tsp. Sysco Imperial McCormick smoked paprika

FRENCH FRIES

2 Sysco Imperial Russet potatoes, shoestring cut

FISH AND BATTER

12 oz. salmon, skinned and cut into 1 oz. strips

1 cup Sysco Classic cornstarch

4 cups Sysco Classic all purpose flour

2 Tbsp. Sysco Classic baking powder

2 tsp. Sysco Classic kosher salt

1 tsp. Sysco Imperial Cajun seasoning

16 oz. Pilsner beer

 

Directions:

FOR THE SLAW

In a mixing bowl, combine carrots, cherries and apple. In a separate bowl, combine lime juice, honey and salt and mix well. Pour dressing over carrot mixture and toss until well combined. Set aside in a cooler.

FOR THE SAUCE
In a bowl, combine tartar sauce, malt vinegar and smoked paprika. Mix well and chill.

FOR THE FRIES
Soak potato shoestrings overnight; drain and dry thoroughly. Blanch fry potatoes in a 300 degree deep fryer until limp and hot. Spread on paper towel lined sheet pans and chill. Raise fryer temperature to 350 degrees. Cook blanched fries in fryer until crisp and golden brown. Drain briefly on paper towels. Season to taste.

FOR THE FISH AND BATTER
Dry fish thoroughly and chill. Place cornstarch in a pie pan and set aside. In a large mixing bowl, whisk together flour, baking powder, salt and Cajun seasoning. Slowly add beer to the dry mixture, whisking until batter is smooth. (Add water if necessary to make a crepe batterlike consistency.) Place in cooler to chill for 15 to 20 minutes.


Dredge each piece of fish in cornstarch, then dip one strip at a time in batter, coating completely and gently shaking off excess batter. Ease each piece into the fryer, wiggling back and forth. Shake the fry basket gently to prevent fish from sticking to bottom. Cook the fish until golden brown, and internal temperature reaches 145 degrees, turning frequently to create even browning. Move fish from fryer onto plate covered with paper towels. Serve fish with slaw and fries, topped with tartar sauce.