Beer Battered Fish with Loaded Bacon Cheddar Chips
Haddock fillets are coated in a light and crisp beer batter, then perched on a mound of bacon-studded cheesy fries and drizzled with a grainy mustard tartar sauce for a knock-your-socks-off fish & chips basket.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 12 servings 1x
Ingredients
Scale
Tartar Sauce:
- 2 cups (16 oz) mayonnaise
- 1/2 cup (4 oz) stone-ground mustard
- 1/2 cup (4 oz) chopped sweet pickles
- 1/4 cup (2 oz) finely chopped onions
- 1/4 cup (0.2 oz) finely chopped dill
- 3 tbsp (1.5 oz) lemon juice or pickle juice
- 1 tsp (0.2 oz) granulated sugar
- 1/2 tsp (0.2 oz) salt
- 1/2 tsp (0.1 oz) pepper
Assembly:
- 48 oz Cavendish Fries, 7/16 SC Kennebec Salt
- 4 cups (14 oz) Lactalis shredded Cheddar cheese
- 3 cups (12 oz) crumbled cooked bacon
- 1 1/2 cups (4.2 oz) thinly sliced green onions
Instructions
- Tartar Sauce: Stir together mayonnaise, mustard, pickles, onions and dill; stir in lemon juice, sugar, salt and pepper. Cover tightly and refrigerate for at least 2 hours or up to 48 hours.
- Beer-Batter Fish: Measure out 1 cup flour and set aside. Whisk together remaining flour, 1 tbsp each salt and pepper, baking powder, garlic powder and paprika; make well in center. Pour in beer; stir, adding up to 1 cup water, until thin batter is achieved (a few lumps are fine). Batter can be covered tightly and refrigerated for up to 4 hours.
- Assembly (To Order, 1 portion): Pat 1 fillet dry and season all over with some of the remaining salt and pepper. Dredge in reserved flour. Dip in batter; shake off excess. Drop into 375°F deep fryer. Cook, flipping once halfway through, for 5 to 6 minutes or until golden brown and crisp.
- While fish is cooking, drop 4 oz fries into separate basket; fry for 4 to 5 minutes or until crisp and golden brown. Drain well. Toss fries with 1/3 cup shredded Cheddar and 1/4 cup bacon. Transfer to paper-lined basket and top with fried fish. Drizzle with 1/4 cup tartar sauce. Sprinkle with 2 tbsp green onions. Serve immediately.
Notes
Green Tea Berry Smoothie
Blend the health benefits of green tea and fruits for a menu add-on that also pleases the palate.
- Prep Time: 33
- Total Time: 33 minutes
- Yield: 2 1x
Ingredients
Scale
- 2 Higgins & Burke Naturals Forest Valley Green Tea bags
- 1 cup boiled water
- 1 cup frozen strawberries
- 1 banana
- 2 tsp honey or agave
Instructions
- Steep green tea bags with boiled water for 3 minutes and then cool for 30 minutes 
(green tea can be prepared the night before and kept in the refrigerator).
- Place all the ingredients into a blend and blend 
until smooth.
- Garnish with a sliced strawberry if desired.
Notes
Potato Gnocchi Arrabbiata
Tender gnocchi in rich, rustic sauce is a comforting dinner classic — especially when enjoyed during colder weather months. Arrabbiata is a fiery tomato-based pasta sauce so be sure to add chili pepper flakes — either simmered in the sauce or made available for sprinkling at the table.
- Yield: 4 1x
Ingredients
Scale
- 3 cups (750 mL) Cavendish Farms® Country Cut, prepped
- 1–1/4 cups (300 mL) all-purpose flour
- 1 large egg yolk
- 1 tsp (5 mL) coarse kosher salt
- 1 tbsp (15 mL) olive oil
Arrabbiata Sauce:
- 1 lb (500 g) ground beef or ground pork
- ¼ tsp (1 mL) each salt and pepper
- 4 cups (1 L) prepared tomato-based pasta sauce
- ½ cup (125 mL) beef stock
- 2 tbsp (25 mL) prepared basil pesto
- 3 tbsp (45 mL) grated Parmesan cheese
Instructions
- In large pot of boiling water, add potatoes; reduce heat and simmer until tender, 3 to 4 minutes. Drain and let cool slightly.
- Place potatoes in potato ricer; press through and into bowl (there should be 3 cups). Add 1 cup of the flour; mix well. Add egg yolk and salt; mix.
- Transfer mixture to well-floured work surface; with floured hands, knead just until dough comes together and forms a ball, adding up to 1/4 cup of the remaining flour, if necessary.
- Divide dough into 4 pieces; roll each into 3/4-inch diameter rope. Cut each rope diagonally into 3/4-inch pieces.
- In large pot of boiling water, cook gnocchi in 2 batches, stirring gently, until floating, about 4 minutes. Using slotted spoon, transfer to large shallow bowl and toss gently with olive oil.
- Arrabbiata Sauce: Meanwhile, in large nonstick skillet, brown meat over medium-high heat, breaking up with spoon, until cooked through. Drain off fat. Season meat with salt and pepper. Stir in pasta sauce, beef stock and pesto; bring to boil. Reduce heat and simmer until thickened, 3 to 4 minutes.
- Gently fold in gnocchi; heat through, 2 to 3 minutes. Spoon gnocchi and sauce into shallow bowls; sprinkle with Parmesan cheese.
Notes