2-3 cups vegetable oil
½ cup lard, optional
Salt to taste
Wash potatoes under cool water. Peel, but it’s not necessary. Cut potatoes in half lengthwise, then lay flat and slice into thirds. Place pieces in a bowl with enough water to cover them. Chill in the refrigerator for at least 2 hours.
Preheat oven to 200°F.
Heat oil and lard in deep saucepan on medium-high. Test temperature by dropping in a piece of bread. When bread should browns in a matter of seconds the oil is ready.
Drain potatoes then pat dry. Carefully add to hot oil. Deep-fry for approximately 4 minutes. They’re done when a toothpick inserts easily.
Drain the fries on a plate lined with paper towels, salt, then place in the oven to keep warm while you make the fish.
Fresh Fish Sandwiches
2 – basa or swai fillets
2 tsp. olive oil plus more for brushing
1 glove garlic, pressed or chopped fine
4 sage leaves or ½ tsp. dried sage
3 thyme sprigs or ½ tsp. dried thyme
Freshly ground pepper to taste
2 fresh deli rolls, split
Lettuce and sliced tomato optional
Heat skillet on medium-high. Brush a little olive oil onto insides of the rolls. Test the skillet for heat by sprinkling a few drops of water onto the pan. When the water jumps and quickly evaporates place the rolls oiled side onto cooking surface. Carefully toast until the rolls are a light golden brown. Remove to individual plates and lay a slice of cheese on the roll bottom.
Pour remaining olive oil into the hot skillet. When the oil shimmers add the fish. Sprinkle with herbs. Fry 2-3 minutes per side or until fish flakes easily when tested with a fork.
Remove fish from skillet with a spatula and lay the filets onto the cheese half of the rolls. Add a healthy smear of tartar sauce, the lettuce and tomato, then cap with the other half of the roll.
1 small garlic clove, chopped fine
1 tbsp. onion, chopped fine
1tbsp. sweet relish
Mix ingredients together in a small bowl. Taste and adjust to your preference.
I'll be back Monday. Until then...