Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa & H. Alexander Talbot

Author:Aki Kamozawa & H. Alexander Talbot [Kamozawa, Aki & Talbot, H. Alexander]
Language: eng
Format: epub
Tags: Cooking, Reference, Courses & Dishes, General, Methods
ISBN: 9780770433222
Google: Ry5HFG-1xYAC
Amazon: B00CVS44IS
Publisher: Clarkson Potter
Published: 2013-10-08T03:00:00+00:00

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Put the caraway seeds in a small saucepan set over medium heat and cook until the caraway is fragrant, about 3 minutes. Remove the pan from the heat and transfer the seeds to a plate to cool. Grind the seeds in a spice grinder to a fine powder and then sift through a fine-mesh sieve into a bowl. Add the rye flour, all-purpose flour, cornstarch, tapioca starch, cocoa powder, egg white powder, sugar, salt, and baking soda and stir to combine. Reserve until you’re ready to fry the fish.

Preheat the oven to 250°F (120°C). Set a wire rack in a baking sheet.

Stir the chopped pickles into the dressing.

Cut the fluke fillets in half through their middle seam and remove any random bones. Put some rye flour in a shallow baking dish. Pour 2 inches (5 cm) of peanut oil in the bottom of a large pot and heat to 350°F (177°C). Dredge each fillet in rye flour, shaking off the excess, and then put the fillets onto a baking sheet.

Add the beer and molasses to the flour mixture and stir to combine. Pour the batter into the canister of a whipped cream dispenser and charge with one CO2 charge. Shake the canister vigorously. Extrude some of the batter into a large bowl. Dip 2 of the fluke fillets in the batter and then slowly lower them into the hot oil. Cook the fish for 2 minutes and then flip them over. Cook the fish for 2 minutes more. Transfer them to the rack in the baking sheet and put in the warm oven while frying the remaining fish. Serve immediately, topped with whole pickle slices, and with the dressing on the side.

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