Fried Fish Bites with Sweet Potato Fries and Spicy Mayo

Name: Fried Fish Bites with Sweet Potato Fries and Spicy Mayo
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 to 4 servings
Cuisine: american
Ingredients: 1 1/4 cups mayonnaise; 2 tablespoons freshly squeezed lime juice (from 1 medium lime); 8 cilantro sprigs, stems trimmed; 2 medium garlic cloves; 1 teaspoon dry mustard powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 4 cups vegetable oil; 2 large sweet potatoes (about 2 pounds); 2 teaspoons white wine vinegar; 1 pound sole or haddock fillets; 1/2 cup all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon freshly ground black pepper; 1 cup chilled club soda

Recipe courtesy of Aida Mollenkamp

Watch how to make this recipe.

Fried Fish Bites with Sweet Potato Fries and Spicy Mayo

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Level: Intermediate
Yield: 3 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1458

Total Fat

134

Saturated Fat

14

Carbohydrates

47

Dietary Fiber

6

Sugar

7

Protein

19

Cholesterol

79

Sodium

1350

Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min

Level: Intermediate
Yield: 3 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1458

Total Fat

134

Saturated Fat

14

Carbohydrates

47

Dietary Fiber

6

Sugar

7

Protein

19

Cholesterol

79

Sodium

1350

Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min

Ingredients

For the mayonnaise:

1 1/4 cups mayonnaise

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

8 cilantro sprigs, stems trimmed

2 medium garlic cloves

1 teaspoon dry mustard powder

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

For the fries:

4 cups vegetable oil

2 large sweet potatoes (about 2 pounds)

2 teaspoons white wine vinegar

For the fish:

1 pound sole or haddock fillets

1/2 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 cup chilled club soda

Directions

For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use.
For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside.
When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready.
For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise.