Crispy Fish With Two-way Vegetable Slaw Recipe

Crispy Fish With Two-way Vegetable Slaw Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
4 ounce: Chopped raw apple smoked,
Bacon,
1 medium: Parsnip, skin removed and
Peeled into thinly strips,
3: New potatoes, thinly sliced
1/2 small: Sweet potato, peeled and
Thinly sliced,
Salt,
Freshly ground black pepper,
4: Gulf fish fillets, (6 to 8
Ounces) such as pompano,
Catfish, grouper, etc.
1 cup: Flour,
Essence,
1/2 cup: Julienne salsify, blanched
1/2 cup: Julienne celery root,
Blanched,
1/2 cup: Julienne fennel, blanched
2 tbsp: Rice wine vinegar,
1 1/2 tbsp: Sesame oil,
1/4 cup: Chopped peanuts,
2 tbsp: Chopped chervil,
2 cup: Roasted Red Pepper Sauce,
Recipe follows,

Directions:

Preheat the fryer. In a saute pan, over medium-high heat, render the
bacon until crispy, about 4 to 6 minutes. Remove from the pan and
drain on paper towels. Set the bacon fat and crispy bacon aside. Fry
the parsnips, new potatoes and sweet potatoes until crispy. Remove
from the oil and drain on paper towels. Season the potatoes with salt
and pepper. Season the fillets with salt and pepper. Season the flour
with Essence. Dredge the fillets in the seasoned flour. In a large
skillet, reheat the bacon fat. When the fat is hot, pan-fry the
fillets until crispy, about 3 to 4 minutes on each side. Remove the
fillets from the pan and drain on paper towels. In a mixing bowl,
toss the salsify, celery root, fennel, vinegar, sesame oil, peanuts,
and chervil together. Season with salt and pepper. Add the reserved
bacon and fried crisps and toss completely. To serve, spoon the sauce
in the center of each plate. Lay the fillets in the center of each
sauce. Mound the slaw on top of each fillet.

Yield: 4 servings

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Source from luhu.jp