HP F300 manual Spicy Argentinean Potato Bites with Chimichurri Sauce, Fish, Tartar Sauce

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Spicy Argentinean Potato Bites with Chimichurri Sauce

English Pub Cod with Fresh Tartar Sauce

Serves 4-5

MAIN

APPETIZERS SIDES

Serves 2-4

INGREDIENTS

Potato Bites:

2 cups russet potato cut into 1 to 2” cubes

½ cup flour

1 teaspoon paprika (hot, sweet or smoked)

1 teaspoon salt

DIRECTIONS

Chimichurri Sauce:

1 cup packed flat leaf parsley, roughly chopped

2 teaspoons dried oregano

3 garlic cloves

2 tablespoons red wine vinegar

1 teaspoon kosher salt

¼teaspoon ground black pepper

¼teaspoon red pepper flakes

½ cup olive oil

INGREDIENTS

Fish

2 cups all-purpose flour

12 ounces cold beer (ale)

1 teaspoon kosher salt

1 ½ pounds haddock or cod fillets, 1” thick, pin bones removed

Kosher salt

Freshly ground black pepper

Tartar Sauce

½cup mayonnaise

2 tablespoons dill pickles, finely chopped

1 tablespoon white wine or apple cider vinegar

1 tablespoon capers

1 teaspoon grainy mustard

Pinch freshly ground black pepper

COURSES

1. Preheat fryer to 375°F.

DIRECTIONS Kosher salt to taste

1. Place tartar sauce ingredients in a bowl or a food processor and

2.Place potatoes in a saucepan of cold water and bring to a boil. Lower to simmer and cook for 5 to 8 minutes. Drain and let cool on a cookie sheet or plate.

3.In a bowl, combine flour, paprika and salt.

4.Pat potatoes dry with a paper towel and dredge in the flour until evenly covered. Shake off any excess flour.

5.Place potatoes in a single layer in the frying basket, and fry, covered, for 3 to 4 minutes until golden brown. Drain on paper towels. Repeat with any remaining potatoes.

6.Blend parsley, oregano and garlic in a food processor.Add vinegar, salt and peppers. Slowly stream in olive oil.

7.Drizzle chimichurri sauce over potatoes before serving.

Serving Suggestion Tip

For the classic British Fish and Chips, serve with frozen or fresh French fries and tartar sauce.

	mix until ingredients are well combined. Set aside in a small bowl.
2.	Preheat fryer to 375°F and place fryer basket in oil.
3.	Sift 1 ½ cup flour and ¼ teaspoon salt into a bowl, then whisk in
	beer gently until just combined. Stir in remaining ¼ teaspoon salt.
4.	Pat fish dry. Sprinkle fish on both sides with salt and pepper, then
	dust lightly in remaining 1/2 cup flour. Dip fish into the beer batter,
	allowing excess to drip off.
5.	Slowly lower half of the fish into the oil, and release after a few
	seconds or when a crust has formed. Fry fish until deep golden,
	about 4 to 5 minutes. Set on a plate lined with paper towel. Repeat
	with remaining fish. Serve with tartar sauce.

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