Ultimate Friday Night Fish Fry
Ingredients: marrowfat peas, water, chicken stock, hot sauce, marrow bones · 240 min cook time · 800kcal · $30.62
Ingredients
200g marrowfat peas, 500ml water, 500ml chicken stock, 1teaspoon hot sauce, 3ea marrow bones, 500g Yukon Gold potatoes, 1l vegetable oil, 300g halibut loins
Instructions
1. Soak marrowfat peas for 24 hours in water and baking soda, or simmer for 2.5 to 3 hours in water. Alternatively, simmer marrowfat peas with chicken stock and hot sauce for 2.5 to 3 hours.
2. Roast marrow bones at 425°F until they release fat and brown. Scoop the fat into the simmering peas.
3. Cut Yukon Gold potatoes into thick planks. Punch out Michelin star shapes from each plank.
4. Boil potato pieces for 15 to 20 minutes until almost falling apart.
5. First fry: Gently drop potato pieces into plain vegetable oil and fry for 5 to 10 minutes until very light blonde, not brown.
6. Chill the fried potato pieces until completely cooled before the second fry.
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