INGREDIENTS
Potato Bites:
2 cups russet potato cut into 1 to
2” cubes
½ cup flour
1 teaspoon paprika (hot, sweet or
smoked)
1 teaspoon salt
Chimichurri Sauce:
1 cup packed flat leaf parsley,
roughly chopped
2 teaspoons dried oregano
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
½ cup olive oil
SPIcY ARGENTINEAN POTATO BITES WITH
cHImIcHuRRI SAucE
DIRECTIONS
1. Preheat fryer to 375°F.
2. Place potatoes in a saucepan of cold water and bring to a boil.
Lower to simmer and cook for 5 to 8 minutes. Drain and let
cool on a cookie sheet or plate.
3. In a bowl, combine flour, paprika and salt.
4. Pat potatoes dry with a paper towel and dredge in the flour until
evenly covered. Shake off any excess flour.
5. Place potatoes in a single layer in the frying basket, and fry,
covered, for 3 to 4 minutes until golden brown. Drain on paper
towels. Repeat with any remaining potatoes.
6. Blend parsley, oregano and garlic in a food processor. Add vinegar,
salt and peppers. Slowly stream in olive oil.
7. Drizzle chimichurri sauce over potatoes before serving.
Serves 2-4
DIRECTIONS
1. Place tartar sauce ingredients in a bowl or a food processor and
mix until ingredients are well combined. Set aside in a small bowl.
2. Preheat fryer to 375°F and place fryer basket in oil.
3. Sift 1 ½ cup flour and ¼ teaspoon salt into a bowl, then whisk in
beer gently until just combined. Stir in remaining ¼ teaspoon salt.
4. Pat fish dry. Sprinkle fish on both sides with salt and pepper, then
dust lightly in remaining 1/2 cup flour. Dip fish into the beer batter,
allowing excess to drip off.
5. Slowly lower half of the fish into the oil, and release after a few
seconds or when a crust has formed. Fry fish until deep golden,
about 4 to 5 minutes. Set on a plate lined with paper towel. Repeat
with remaining fish. Serve with tartar sauce.
INGREDIENTS
Fish
2 cups all-purpose flour
12 ounces cold beer (ale)
1 teaspoon kosher salt
1
½
pounds haddock or cod
fillets, 1” thick, pin bones
removed
Kosher salt
Freshly ground black pepper
Tartar Sauce
½
cup mayonnaise
2 tablespoons dill pickles, finely
chopped
1 tablespoon white wine or
apple cider vinegar
1 tablespoon capers
1 teaspoon grainy mustard
Pinch freshly ground black
pepper
Kosher salt to taste
ENGLISH PuB cOd WITH FRESH
TARTAR SAucE
Serving Suggestion Tip
For the classic British Fish and Chips,
serve with frozen or fresh French fries
and tartar sauce.
Serves 4-5
APPETIZERS
AND SIDES
MAIN COURSES
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