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Brian Huskey's Fish and Chips

Brian Huskey's Fish and Chips

Chef Brian Huskey of Tackle Box restaurant is making a classic seafood dish with Alaskan cod.
Ingredients for Beer Battered Cod
  • 6 oz. AP Flour
  • 1 TB Baking Powder
  • 1 TB Salt
  • 0.5 TB Black Pepper
  • 0.25 TB Turmeric
  • 0.25 TB Turmeric
  • 6oz. Alaskan Cod
  • AP Flour, seasoned s+p
Ingredients for Tartar Sauce
  • 8 oz. Mayo
  • 2 oz. Sour Cream
  • 1 oz. Capers, fine
  • 1 oz. Cornichons, fine
  • 0.25 oz. Parsley, chopped
  • Dill, chopped (to taste)
  • 0.25 Lemon, Juice + Zest
  • 0.10 oz. (to taste) Distilled Vinegar
  • 1 dash Fish Sauce
  • 0.5 dash Tabasco
  • White Pepper to taste
  • Salt to taste
Ingredients for Potato "Chips"
  • Russet Potato
  • Distilled Vinegar
  • Canola Oil
  • Salt

Directions for Beer Battered Cod

1. Mix all dry ingredients in mixing bowl
2. Mix in beer to correct consistency
3. Dredge Cod/Fish in AP flour
4. Batter dredge fish, remove excess batter
5. Fry at 350-375 until golden
6. Garnish with lemon wedge

Directions to Tartar Sauce
1. Mix all ingredients well together. Adjust seasoning with salt.
Directions for Potato "Chips"
1. Cut potato into thick sticks
2. Soak 6 hours-overnight in 4 to 1 water to vinegar solutions
3. Fry potato at 250 until tender, strain and cool
4. When needed fry at 375 until golden brown
5. Season well with salt

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