Remoulade And Fish In Chips: Benjamin Meyer Of Iridescence, Detroit

• REMOULADE
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 4 tablespoons whole grain mustard
• 2 tablespoons each of chive, dill and parsley, all chopped fine
• 1 tablespoon chili garlic sauce or hot sauce of your choice
• 1/4 cup celery, diced
• 1/4 cup dill pickles
• 2 tablespoons capers, whole or chopped
• Juice of 1 lemon
• 1/2 teaspoon each of celery salt, black pepper, granulated garlic and dried thyme
• Salt to taste
• FISH
• 2 cups all-purpose flour
• 3 cups cornstarch, divided
• 2 tablespoons baking soda
• 1 liter sparkling water (may not need it all)
• 2 pounds of fish, usable pieces (halibut, cod, haddock, sea bass, perch, walleye)
• 1 large (101/2 ounces) bag potato chips, hand-crushed

1. To make the remoulade: Mix all ingredients together. Taste, season, taste again.
2. To make the batter: Mix together the flour, 2 cups cornstarch and baking soda. Season with salt. Whisk in sparkling water until you achieve desired consistency. Do this right before you are about to cook so you don't lose those bubbles.
3. Season fish or shrimp, and then dredge in the remaining 1 cup cornstarch; shake off the excess. Dip the fish in the batter and then press into potato chips.
4. Deep fry the fish, about 3-4 minutes, depending on size of fish pieces. Remove from oil and let fish drain on paper towels. Season fish and serve immediately with remoulade, hot sauce and or malt vinegar.

mayonnaise, sour cream, mustard, whole grain mustard, chive, garlic sauce, ubc, ubc, capers, lemon, celery salt, salt, fish, flour, cornstarch, baking soda, water, fish, potato chips

Taken from www.epicurious.com/recipes/member/views/remoulade-and-fish-in-chips-benjamin-meyer-of-iridescence-detroit-52805771 (may not work)