Tuesday, April 9, 2013

Fried Cod and Waffles

Fried Cod on a Belgian Waffle with Potatoes and Apple Chutney
Yield: 2 servings
Prep time: 30 minutes
Cook Time: 20 minutes

Last week we were sent an unusual recipe that interested our chef team. Ezra L visits a local Belgian restaurant that combines savory items with their waffles similar to the famous chicken and waffles. This dish combines two classic Belgian favorites, fish with apples and the waffle. The problem Ezra was having is that the waffle was too sweet and the proportions of the dish were wrong. So here is the RMR take on waffles and cod.


1 cup cake flour
1 egg, seperated
1 tsp baking powder
1/2 cup milk
1 Tbsp melted butter
1 tsp salt
1 tsp sugar
1 tsp lemon zest
1 tsp chopped tarragon

Apple chutney
1 granny smith apple, diced
1 Tbsp butter
2 Tbsp honey
2 tsp apple cider vinegar
2 Tbsp lemon juice

Beer Batter Cod
1/2 lb cod filet
1 cup cake flour
3/4 cup beer
1 tsp salt, pepper, cayenne, garlic powder

Roasted Potatoes
1/2 lb fingerling potatoes
1 Tbsp olive oil
1 tsp salt and pepper

1. Begin by preheating the oven to 400 degrees F. Then slice the fingerling potatoes into 1/2 inch rounds, you should end up with about 2 cups of cut potatoes. Coat the rounds in the oil and sprinkle with seasoning.
2. Lay the rounds out in a single layer on a sheet tray and bake for twenty minutes, until golden brown. While the potatoes are baking begin the apple chutney.
3. Peel and core the apple, then dice into 1/2 inch squares. In a small saute pan over medium heat melt the butter and add the apples. Cook the apples for five minutes until lightly browned and softened. Deglaze the pan by adding the honey, vinegar, and lemon juice. Continue to cook over low heat for ten minutes.
4. Next make the waffle batter by combining the cake flour, salt, and baking powder in a large bowl. In a two small bowls separate the egg white and yolk.. Add the sugar to the yolk and whisk to combine, then add the milk and melted butter and whisk again.  Pour the wet ingredients into the dry, add the lemon zest and tarragon and stir to combine. Finish by whisking the egg whites into a medium peak and gently folding them into the batter. Cook the waffles according to your waffle maker's directions.
5. By this point the apple chutney is done and can be set aside to stay warm. Now add enough vegetable oil to a small sauce pot to come up about two inches and heat over high. Cut the cod filet into two pieces and salt and pepper both sides.  Make the batter by combining the flour with the spices and then stirring in the beer. Dip the fish into the batter to coat and then gentle place into the hot oil, cook until the outside turns golden brown about three minutes on each side.
6. Serve by plating the waffle , top it with the crispy potatoes, fried fish and a spoonful of the apple chutney.

Chef's Note
       To complete this recipe so that everything is finished at the same time you have to start with the component that takes the longest to prepare, this is why we have put the procedure in such a specific order.

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