Fried Fish Bites with Sweet Potato Fries and Spicy Mayo
Recipe GLPRce53af04f9a190
Golden-fried fish strips and crispy sweet potato fries served with a zesty cilantro-lime spiced mayonnaise. This South American-inspired starter features fresh white fish coated in a light club soda batter, paired with perfectly fried sweet potato wedges and a vibrant garlic-cilantro mayo with just the right kick of heat.
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Ingredients
1 1/4 cups mayonnaise
2 tablespoons freshly squeezed lime juice
8 cilantro sprigs, stems trimmed
2 medium garlic cloves
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
4 cups vegetable oil
2 large sweet potatoes, about 2 pounds
2 teaspoons white wine vinegar
1 pound sole or haddock fillets
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup chilled club soda
Directions
Prepare the spiced mayo: In a blender, combine the mayonnaise, lime juice, cilantro sprigs, garlic cloves, mustard powder, cayenne pepper, and salt. Blend until the mixture is completely smooth and the cilantro is finely incorporated. Taste and adjust seasonings if needed. Transfer to a container and refrigerate until serving.
Preheat oven to 200°F to keep the cooked fries warm. In a large cast iron skillet, Dutch oven, or heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F, checking with a kitchen thermometer.
While the oil heats, peel the sweet potatoes and cut them lengthwise into 1/2-inch-thick planks. Cut each plank lengthwise into 1/2-inch-wide strips. Place the cut strips into a bowl of cold water mixed with the white wine vinegar to prevent browning. Line a large plate with paper towels and set aside for draining.
When the oil reaches 350°F, remove the sweet potato strips from the water and pat them completely dry with paper towels. Working in batches, add about one-third of the fries to the hot oil and cook for 4 to 5 minutes, stirring occasionally, until they are golden brown and tender throughout. Use a slotted spoon to transfer the cooked fries to the paper towel-lined plate and season immediately with kosher salt. Return the oil to 350°F between batches and repeat with the remaining fries in two more batches. Keep all finished fries warm in the 200°F oven.
For the fish batter, skim any debris from the oil surface and ensure the temperature returns to 350°F over medium-high heat. Pat the fish fillets dry with paper towels, then cut them into 1/2-inch-wide strips. Set aside.
In a large bowl, whisk together the flour, salt, cayenne pepper, and black pepper until well combined. Add the chilled club soda and whisk briefly just until a batter forms—small lumps are fine and will keep the coating light and crispy.
Add all the fish strips to the batter and stir gently to coat each piece evenly. Remove about 8 pieces of battered fish, shake off excess batter, and carefully place them into the 350°F oil. Fry for 2 to 3 minutes, stirring occasionally, until the coating is golden brown and the fish is just cooked through (the internal flesh should be opaque and white when broken open). Transfer the cooked fish to paper towels to drain. Return oil to 350°F and fry the remaining fish in batches.
Serve the fried fish bites and sweet potato fries immediately while still hot, alongside the chilled spiced mayo for dipping.
