Salty Satisfaction : Flying Fish n’ Chips

Karma Beach Bali is open and with sunset bonfires,  international DJ’s and themed days such as Savage Sundays, this is ‘the’ place to chill in Bali right now.  A new addition to the menu is Chef Joseph’s ‘Flying Fish ‘n’ Chips’, a creative take on the popular English classic. Created with ingredients including Bintang battered barramundi, caraway slaw, and potato wedges, you’ll be licking your lips with deep and salty satisfaction. Come join us at Karma Beach or you can easily make this at home (because there’s nobody who doesn’t enjoy fish ‘n’ chips).  Here’s the recipe…

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Bintang battered barramundi, caraway slaw, potato wedges, remoulade, malt vinegar.

Fish Butchery:

• 6ea. 400- 500 gram Barramundi, fresh & whole.
• Scale the fish, remove the gills and insides.
• Filet and remove the skin.
• Set aside the skeleton leaving the head and tail in tack.
• Cut each filet into two portions, set aside.

Ingredients/ Recipes

Bintang Beer Batter

Technique:

• In a mixing bowl combine all of the dry ingredients.  Stir with a whisk.
• Slowly stir in the beer to incorporate.
• Adjust the consistency with the soda water.  The batter should be thick.
• Cover with plastic wrap and rest in the fridge for one hour before using.
• Note*. For best results the batter should be cold when using.

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Flour Dredge (for dusting the fish)

Technique:

• Combine all of the ingredients in a mixing bowl, set aside until ready to use.

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Caraway Slaw

Technique:

• In a mixing bowl combine the cabbages, carrots, salt and sugar.  Mix well and let stand for five minutes.
• Add the mayonnaise, cider vinegar, caraway seeds and freshly cracked black pepper
• Adjust seasoning to taste with salt, black pepper and more caraway seeds if you desire.
• Transfer to a serving dish, cover and place in the fridge to rest for one hour before serving.

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Remoulade Sauce

Technique:

• In a mixing bowl, combine all of the ingredients above. 
• Mix well and season to taste with salt & white pepper.

To Assemble/ Cook:

• Pre heat a double basket fryer to 350 degrees F/ 175 degrees Celsius.
• Dip the fish skeleton in the beer batter covering on all sides.  Hold over the bowl and let all excess batter drain off.
• While using two hands holding the head and the tail, gently fold in half and place in the fryer basket utilizing the sides of the basket to hold the fish in shape while it fries.  Approximately 6 minutes.
• In the other fry basket place the potato wedges and begin to cook.
• Meanwhile pat the barramundi filets dry with a paper towel.  Lightly coat all sides evenly in the flour dredge.
• Pat off any excess flour and place the filets in the beer batter, coating entirely and evenly.
• When the potato wedges are half way cooked carefully transfer the fish filets from the batter to the fryer.  Fry until golden brown.
• Remove the fish skeleton from the first fryer basket, set aside on paper towel to drain off any excess oil.
• Remove the fish filets and potato wedges from the other basket.  Place in a paper lined bowl to drain excess fat.
• Season with salt
• Remove the fish from the fries in the bowl.  Set aside.
• Sprinkle the chopped parsley on the fires and toss to evenly coat.
• Place the fish skeleton in the center of the plate and pile the fried fish on the inside.
• Use your creativity the rest of the way, or follow the photo above!