California Fish and Chips - vegetable oil

Method

• Pour enough oil to fill a deep-fryer about a third of the way.
• Heat the oil to 350 degrees F.
• Pat the fish dry with paper towels.
• Sprinkle the fish with salt and pepper.
• Dip the fish in flour and tap off the excess flour.
• Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly.
• Repeat the process with each fillet, then carefully drop the coated fish in the fryer.
• Cook the fish in batches until golden brown on both sides, 6 to 7 minutes.
• Remove from the fryer and place on paper towels to drain excess oil.
• Serve lemons on the side.
• Serve with choice of Chips and Guacamole.
• In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth.
• Add the cilantro, tomatoes, salt and Sriracha.
• Serve immediately or refrigerate until serving.
• Wash, rinse and dry the potatoes.
• Then slice to width of 1/2-inch planks, end to end.
• Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries.
• Cut all the potatoes, cold water rinse and dry over paper towels.
• Heat the oil to 350 degrees F in a deep fryer.
• Next blanch the fries until the exterior starts to brown, 2 to 3 minutes.
• Remove from the fryer and let air dry, then refrigerate on baking pans.
• Fries need to cool 1 one hour in cooler before stacking in storage pans.
• Return the oil to 350 degrees.
• Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes.
• Remove the basket, allow any excess oil to drip, then season with salt and pepper.