Fish and Chips, Slaw, and Champagne - The Ultimate Food Pyramid

Study sessions call for “white noise television” such as reality shows, cheesy Disney movies, and cooking competitions. And when chefs are trying to make their best version of fish and chips on Cutthroat Kitchen, you know I’m going to be working on my own version.

This took a few hours. We’re talking chopping produce and toasting breadcrumbs for a slaw, slicing at least a pound of sweet potatoes, and making a light and crispy batter (which I’ve made many renditions of and this one is really good with hearty seafood). At least a bottle of bubbles is always there no matter what the occasion-even better when it’s champagne.

It wasn’t until photographing this pairing that I realized how this hits all the major food groups in the food pyramid. So, I guess “white noise television” serves as the best inspiration for creating well-balanced meals.

Full dish

Fish and Chips with Apple-Red Pepper Slaw Serves: 6-8

Ingredients

• Beer battered fried fish

  • 1lb White fish cut into 1-2 inch pieces (Tilapia)

  • 1 can of beer (Lager, ale, it doesn’t matter. I used Toast Pale Ale because it’s made from old bread and has caramel and orange notes)

  • ¾ cup All-purpose flour

  • ¾ cup Rice flour

  • 1 tbsp Cornstarch

  • 1 tbsp Potato starch

  • Salt and pepper to taste

  • Grapeseed or avocado oil for frying

  • Chips

    • 1lb Sweet potatoes, cut with a mandoline (first setting)

    • Salt and pepper to taste

    • Grapeseed or avocado oil for frying

    • Apple-pepper slaw

      • 1 Green apple

      • 1 Red pepper

      • 1 tbsp Parsley, chopped

      • 1 Slice of bread, made into breadcrumbs

      • 1 tbsp butter, to toast breadcrumbs

      • Juice of 1 lemon

      • 1 tbsp Olive oil

      • Salt and pepper to taste

      • Homemade Tarter Sauce (Make 1-2 days ahead of time; keeps for about 2 weeks)

Instructions

1. Make the apple-pepper slaw

   1. Chop the apple and the red pepper into matchsticks.

   2. Melt the butter and toast breadcrumbs. Set aside on a paper towel lined plate to cool and dry.

   3. Mix olive oil, lemon juice, salt, and pepper for a vinaigrette. Combine apple, pepper, breadcrumbs, and parsley in a large bowl and slowly mix in the desired amount of vinaigrette.

   4. Sweet potato chips

      1. Season mandoline-cut with salt and pepper.

      2. Heat an inch of oil in a wok over medium-high heat. Gently place a handful of sweet potato chips and fry 2-3 minutes on each side, until golden-brown.

      3. Once chips are golden-brown (if burnt, it’s okay; chips are still delicious because they’re sweet), dry on a paper towel lined plate.

      4. Tempura-fried fish

         1. Combine all-purpose flour, rice flour, cornstarch, potato starch, salt, and pepper in a large bowl. Slowly whisk in beer to the dry mixture.

         2. Heat oil in a wok over medium-high heat. Gently drop fish pieces in the oil and fry 3-4 minutes on each side until golden-brown.

         3. Once fish pieces are golden-brown, dry on a paper towel lined plate.  

         4. Assemble plate starting with fish pieces (3-4 pieces), a handful of sweet potato chips, and a fist full of apple-red pepper slaw.

About Diebolt-Vallois Blancs de Blanc Champagne

Located in Cramant, the champagne house of Diebolt-Vallois is dedicated to creating wines that show off the Grand Cru village’s fruit, power, and rich texture. Cramant boasts of chalky soil perfect for Chardonnay vines, allowing for the family’s non-vintage Blancs de Blanc to take on lively minerality that goes well at the beginning of a meal or with fried food in general.