Pan Fried Fish

Serves-4 Prep Time- 10 minutes Cook Time-8-10 minutes

Ingredients

1 ½ lbs (672g) cod, haddock, or halibut

1 cup (150g) all-purpose flour

Salt and pepper to taste

1 cup (240ml) or more (depends on size of the pan) virgin unrefined virgin coconut oil or a high-quality refined coconut oil, depending on availability

Instructions

1. Cut the fish into 3-ounce (84g) portions, you may need to butterfly them if you have a thick piece, they should not be more than 1- 1 ½ inches (2.54-3.81cm) thick. Pat dry with paper towels and season both sides with salt and pepper.

2. Place the flour in a shallow dish.

3. Dredge the fish portions in the flour, make sure they are covered completely and then shake off excess flour. Lay the pieces on a clean tray.

4. Set up a wire rack over a baking sheet to rest the fried fish on, this will keep it crispy. You can use a plate with paper towels if you do not have a wire rack.

5. Place oil in a heavy bottomed sauté pan. Start heating on a low setting until heated, then increase to medium to medium high until the oil reaches 350 degrees (177C).

6. The oil should be high enough in the pan so that it the fish is about halfway submerged when placed in the pan.

7. Carefully lay the fish pieces into the pan with the skin side facing up and the presentation side facing down. Release the fish facing away from your hand in case the oil splashes, you can also use tongs or a spatula to place the fish in the oil. Carefully give the pan a gentle shake to stop the fish from sticking.

8. Do not overcrowd the pan! This will cause the temperature of the oil to drop and will reduce the browning and crisping of the fish.

9. Depending on the thickness of the fish, fry for 4-6 minutes, or until golden and then turn over and fry for 3-5 more minutes. Place the fish on the wire rack to when finished to drain briefly then season again with salt and pepper. Serve immediately.

· Be very careful not to overheat the oil, monitor the temperature with a thermometer at all times. If you are using refined coconut oil than it has a higher smoke point and you have a bit more leeway.

The Chips

Serves-4 Prep Time-1 ½ hrs with resting period Cook Time-3-5 minutes

Ingredients

4 russet potatoes

Salt and pepper to taste

* optional- hot paprika to taste

4-6 cups (.95-1.42L) Coconut oil, virgin-unrefined or a high quality refined- depending on availability

You will need enough oil to come up to 2-3 inches from the bottom of your pot, use a large/ deep sided 3-6 quart (2.84-5.68L) pot. The pot should be wide enough and deep enough to hold 2 inches of oil, to accommodate the potatoes when added and also the bubbles in the oil that the moisture from the potatoes will create.

Instructions 2 steps- blanching and final fry

Blanching

1. Peel potatoes if desired, and then slice into 3/8 (.95cm) inch by 3/8 (.95cm) strips and place in a bowl of cold water to prevent browning. You can do this up to 24 hours in advance to save prep time.

2. Set up a wire rack with a tray underneath or a tray lined with paper towels. Set up another tray with a clean, dry kitchen towel.

3. Heat the oil starting on low for 2 minutes and then turning up to medium. The oil should be between 300-325 degrees (149-162C). Use a thermometer to check this.

4. Working in small batches, grab a handful of the potatoes and pat them dry on the tray with the kitchen towel.

5. Lower the dry potatoes into the oil with a slotted spoon and give a gentle stir to separate them. Cook for about 2 minutes. Remove the potatoes and place on the tray with the wire rack or paper towels. Repeat this procedure until all the potatoes are blanched.

6. Place potatoes in a single layer on the pan and put them in the refrigerator for an hour to cool. At this point the blanched potatoes can be held for 24 hours. This is a way to save time and prep ahead.

Final Fry

1. Take the blanched potatoes out of the refrigerator.

2. Set up a wire rack with a tray underneath or a tray lined with paper towels.

3. Have a large bowl with seasonings ready to toss the fries in.

4. Heat the oil starting on low and then turning up to medium or medium-high. Bring the temperature to 350 degrees(177C), do not let it go any higher- the smoke point for virgin unrefined coconut oil is 350 degrees (177C). If the oil burns it will give an off taste to the potatoes. If the oil is getting to hot pull it off the burner until the temperature drops.

5. Working in batches, lower the dry potatoes into the oil with a slotted spoon and give a gentle stir. Fry for 2-5 minutes depending on how crispy you want your fries. When done to your liking remove the fries and place on a rack briefly to drain. Be sure to check the temperature of the oil between batches. If needed adjust the heat to accommodate the oil. Only add more potatoes if the oil is at the correct temperature.

6. Toss the potatoes in the bowl with the seasoning and serve immediately.

Tartar Sauce

Serves 4 Prep time- 10 minutes

Ingredients

½ cup (142ml) mayonnaise

1 TBSP (12g) Capers, chopped

1 TBSP (5g) fresh dill, chopped

1 TBSP (15g) horseradish

2 TBSP (24g) dill pickles, chopped

1 tsp (6ml) lemon juice

1 tsp (2g) Lemon zest

½ tsp (2.5ml) Worcestershire sauce

Salt and pepper to taste

Instructions

Mix the ingredients together and season to taste with salt and pepper