Serves 4

Plate Up

• 4ea 6oz Cod Filets, Skin Off

• As Needed Beer Batter

• 24oz Triple Cooked Chips

• As Needed Ensenada Tartare Sauce

• As Needed Curry Ketchup

• As Needed Malt Vinegar

• As Needed Good Quality Flaked Sea Salt; such as Maldon

In a large heavy bottom pot or fryer, bring a neutral oil such as Rice Bran to 360*F. Season Cod Filets with salt and pepper and lightly dredge in seasoned all purpose flour. Dust off excess flour, and submerge fully in the prepared Beer Batter. Allow the batter to drip off of the Cod into the hot oil. If the batter fries and floats to the top your oil is hot enough. Gather these “scrapes” together and slowly lower your battered fish through the scrapes, gently moving the fish back and fourth. You want to the “scrapes” to adhere to the battered fish. Fry until batter is golden and crisp and fish is cooked through approx 6min. Once removed season with good quality salt and allow to drain slightly on a wire rack. Do not place on a solid surface or the steam will condensate and sog out the bottom of the fish. Place the Chips. in the hot oil for their third and final fry. Fry until golden and crisp, this will depend on the size of the chips. Once removed from the oil transfer to a bowl and season liberally with sea salt. Serve with condiments on the side, and enjoy how you “sea” fit.

3Day Triple Cooked Chips

• 3ea Kennebec or Other Starchy Potatoes such as Russets

• As Needed Good Quality Flaked Sea Salt; such as Maldon

Day 1

Cut Potatoes into your desired thickness and size. This really depends on your preference skin on or off, skinny or thick. I prefer large chips approx 3/4” by 3/4” with the skin on. (Moving forward all instructions will be based on this approx size adjust based on your size). Soak the potatoes in a large amount of cool water over night.

Day 2

Rinse the cut potatoes and place fresh cool water. Bring a pot of fresh water to a boil a season with salt until it tastes of the sea. Add the potatoes to the boiling water and boil for 6mins or until potatoes are just tender through but not falling apart. Drain and transfer to a tray with a wire rack and freeze fully approx 4hrs depending on the strength of the freezer as well as amount doing.

Set a pot of oil and bring to 275*F and in small batches fry the chips until cooked through but not crisp and get no color approx 6min for our favored sizing. Drain and transfer to a tray with a wire rack and freeze fully approx 4hrs depending on the strength of the freezer as well as amount doing.

Day 3

Final Fry in 350*F oil from frozen. Begin and set fry to approx 375*F oil to begin with to ensure chips fry at a constant 350* until crisp on the out side and golden brown approx 7-8min. Season with good quality sea salt.

Beer Batter

• 12ea White Asparagus, Peeled and Trimmed

• 1C Whole Milk

• 1T Sugar

• 1T Salt

• 1T Malted Milk Powder

Combine Milk, Sugar, and Salt in a sauce pot and bring to a boil. Remove from the heat and reserve until needed. In a sous vide or food saver bag place Asparagus in and even layer. Add Reserved milk mixture to the bag and seal. Place into a set sous vide water bath set at 185* or a pot of simmering water. Cook in the bath until the asparagus is tender approx. 20min. Remove from the bag reserving asparagus and poaching liquid. Blend in the Malted Milk Powder into thee reserved poaching liquid and hold warm.