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Categories:
potatoes Red Curry paprika garlic onion powder salt olive oil all-purpose baking powder salt cornstarch filets lemon wedges
Viewed: 53 - Published at: 8 years agoIngredients
- 4 Large Russet Potatoes
- 1 teaspoon Red Curry Powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 2 Tablespoons Olive Oil
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1- 1/2 cup India Pale Ale Beer
- 1/4 cups Cornstarch
- 4 Mahi-Mahi Filets
- Oil, For Frying
- Lemon Wedges, Optional For Serving
Method
- For the potatoes: Preheat the oven to 425 F.
- Slice the potatoes in half lengthwise and then slice in half again lengthwise so you end up with long potato fingers, as I like to call them.
- Put them on a rimmed baking tray, in a single layer.
- Mix all of the spices together in a small bowl.
- Sprinkle 2 tablespoons of the spices onto the fries along with the olive oil.
- Mix together with your hands until the potatoes are coated thoroughly.
- Set aside.
- Add about 3 inches of oil into your frying device (large Dutch oven or heavy bottomed pot).
- Heat the oil over medium heat until it reaches about 300 F.
- Place the potatoes in the oven to bake for 20 minutes, stirring them halfway through.
- For the fish: Whisk the flour, baking soda and salt together with the beer in a medium size bowl.
- Dust the Mahi-Mahi with cornstarch on each side.
- Dip the fish into the beer batter and place in the hot oil, frying each side for 2-3 minutes.
- Remove fish from the oil using a spatula and set on a paper towel to drain some of the grease.
- Serve fish with the potatoes and slices of lemon and enjoy.
