FISH BROWN RICE RECIPE RECIPES

Steps:

• Heat oven to 200 degrees F.
• Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
• Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
• In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
• Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
• Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Steps:

• 1. Make the umami stir fry powder (if desired): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.) 2. Make the hash brown fish: Grate the potatoes with a food processor or by using the large holes of a box grater. 3. Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid. 4. In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt. 5. Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets. 6. Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan. 7. Add two ?-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets. 8. Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes. 9. Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown. 10. Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side. 11. Once the other potato layer is nicely browned and the center of the fish registers 135?F on an instant-read thermometer, transfer to a plate. 12. Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.