Hot Fish, Charred Corn And Pea Salad, Yuzu Tartar Sauce

Chef Tiffany Derry whips up her signature Hot Fish recipe & tells Sherri all about the launch of her food & wine festival in Dallas!   

Striped Bass

Ingredients:

4 filets

2 Tbsp yellow mustard

2 tsp  black pepper, ground

3 Tbsp kosher salt

1 gallon canola oil

¼ cup chili crunch oil – can be store bought

Instructions:

1. Mix all ingredients together and allow to marinate for at least 30 minutes.
2. Preheat canola oil to 350 degrees F.
3. Coat fish with cornmeal mixture and fry 2 ½ – 3 minutes making sure the fish is crispy
4. Place fish on a paper towel pan to drain the excess oil.
5. Using a spoon, pour 1 tbsp of chili oil over each piece of fish.

Cornmeal Fish Flour

Ingredients:

3 cups cornstarch

1 cup cornmeal

3 tbsp kosher salt

1 tbsp black pepper

1 ½ tsp shef creole seasoning or creole seasoning blend

Instructions:

Mix all ingredients together.

Charred Corn & Pea Salad

Ingredients:

2 cups charred corn

¼ cup radish, small dice

2 TB fresno chilies, small dice

2 TB Cilantro, chopped

1 TB olive oil

Zest of one lime

Juice of lime

3 tablespoons fish sauce

¼ cup snow peas, chopped and blanched

¼ cup  snap peas, chopped and blanched

salt and pepper to taste

Instructions:

1. Char corn on the grill or in a saute pan on high heat.
2. Shuck corn from the cob.
3. Combine corn with all other ingredients and set aside.

Yuzu Tartar

Ingredients:

4 Cups Mayo

2 Tbsp Capers, chopped (add 2 TB Caper Juice)

3 Tbsp Grain Mustard

½ Tbsp Worcestershire

½  tsp Salt

¼ Cup Dill, Chopped

¼ Cup House Herbs, equal parts parsley, basil, dill – chopped

½  Cup Buttermilk

1 TB Garlic Powder

¼ Cup Yuzu

Instructions:

Mix all ingredients together.

House Herb Oil

Ingredients:
2 bunches parsley

1 bunch dill

5 basil leaves

2 tsp salt

1.5 cups oil

Instructions:

1. Blend all herbs together in a blender.
2. Use 1 tb of oil is needed to get herbs to blend.
3. Once blended. In a saucepan combine blended herbs, salt and oil. Bring to a simmer then remove from heat.

DISH ASSEMBLY

Ingredients:

Yuzu tartar, in a squeeze bottle

herb oil, in a squeeze bottle or with spoon

fried striped bass

½ cup Charred corn and pea salad

Microgreens

Instructions:

1. Using the squeeze bottle go around the plate with yuzu tartar
2. Using the squeeze bottle go around the plate with herb oil
3. Portion ½ cup of charred corn and pea salad in the center of the plate
4. Place one piece of fried striped bass on top of the salad
5. Top fish with microgreens.
6. Repeat for the remaining 3 fish.

The Johnsons Welcome Cocktail

2 Tbsp Almond syrup

2 oz. Lime juice

Ginger ale

1. In a short glass add almond and lime juice top with ice.
2. Top with ginger ale and stir with straw.
3. Garnish with lime slice in glass.