May 2024 - Cooking with Rum

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Rum-Battered Fish with Sweet Potato Fries, Onion Rings & Coconut Curry Dipping Sauce

Ingredients:

Ingredients For the Fish:

  • 4 ½ C. Vegetable Oil, for frying
  • 2 ¼ tsp. Instant Yeast
  • 1/16 tsp. Sugar
  • 1 ¾  C. Club Soda, cold
  • ½ C. All-Purpose Flour
  • ½ C. Dark Rum
  • ½ tsp. Cider Vinegar
  • 1 tsp. Salt
  • ½ tsp. Black Pepper
  • 4 small Cod Fillets, about 2 pounds

Ingredients For the Sweet Potato Fries:

  • 2 Large Sweet Potatoes, cut into fries
  • 2 Tbsp. Vegetable Oil
  • Salt and Pepper
  • 1 tsp. Mixed Herbs

Ingredients For the Onion Rings:

  • 1 Large Onion, cut into ¼ inch slices and separate rings
  • 1 ¼ C. Self-Rising Flour
  • 6 fl. oz. Sparkling Water
  • 3 Tbsp. Dark Rum
  • 1 Tbsp. Jerk Seasoning
  • Salt and Pepper

Ingredients For the Coconut Curry Dipping Sauce:

  • 2 oz. Butter1 Large Onion, finely chopped
  • 1 Habanero, deseeded and finely chopped
  • 1 tsp. All-Purpose Flour
  • 2 Tbsp. Curry Powder
  • 5 fl. oz. Coconut Milk
  • 7 fl. oz. Chicken Broth
  • 2 Tbsp. Dark Rum
  • 4 Tbsp Fresh Coriander, finely chopped
  • Juice of half a Lemon
  • Garnish with Fresh Coriander

Instructions:

  1. Start by making the sweet potato fries first, since they will take the longest to cook.  Follow by the fish, onion rings and last, but not least, the curry dipping sauce. 
  2. To make the sweet potato fries-  Bring a large pan of water to a boil and boil the sweet potato fries for 5 minutes, drain and set aside. Preheat the oven to 400°F.  Using a large baking sheet, pour a couple of tablespoons of oil on the pan and spread with a brush. Put pan inside oven and allow the oil to heat up. While oil is heating up, mix the sweet potatoes with salt, black pepper and mixed herbs.  When the oil is hot, place the sweet potato fries on the tray and cook for 30-40 minutes or until crispy and browned.
  3. To make the fish-  While the fries are cooking heat vegetable oil to 375°F in a large heavy based pan. For the fish, mix the yeast, sugar and sparkling water together in a large bowl. Add the flour, rum and vinegar with a sprinkle of salt and pepper. Set aside and allow it to start bubbling. Dip the cod fillets into the batter making sure to fully coat them.  Then place fillets in the hot oil and fry for 3-4 minutes or until browned then remove with a metal slotted spoon and place on a plate lined with paper towels to drain. Sprinkle with salt.
  4. To make the onion rings- Mix together the flour, sparkling water, rum and jerk seasoning. Coat the onion rings in the batter and fry in batches for a few minutes until browned. Place the cooked onion rings on a plate lined with paper towels and sprinkle with salt. 
  5. To make the coconut curry dipping sauce-  While the fish and onion rings are frying make the curry sauce. Melt the butter in a saucepan over medium heat and add the onion and habanero. Stir through the flour and curry powder followed by the coconut milk, rum and chicken stock. Bring to a simmer and cook for 5-10 minutes. Finish by stirring through the coriander and lemon juice.
  6. Assemble all on a platter and serve the curry sauce in a bowl.  Garnish platter and sauce with fresh coriander.