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  • Fried Whitefish with Diced Watermelon Chutney and Watermelon Rind Tartar Sauce

    Ingredients

    Fish

    8 Portions

    • Ingredients
      Amount
    • Cod fillet, 5 oz., cut in half
      4 ea.
    • Salt
      to taste
    • Pepper
      to taste
    • AP flour
      1 ½ cups
    • Cornstarch
      1 cup
    • Baking powder
      ½ tsp.
    • Baking soda
      ½ tsp.
    • Salt
      1 tsp.
    • Sparkling water
      2 – 2 ½ cups
    • Lemon juice or vinegar
      1 tsp.

    • Ingredients
      Amount
    • Flour for coating
      as needed
    • Vegetable oil
      2 qt.

    Chutney

    • Ingredients
      Amount
    • Red onion, small dice
      ¾ cup
    • Rice vinegar
      ½ cup
    • Sugar
      ½ cup
    • Watermelon, red or yellow, small dice
      2 cups
    • Fresno chile, 1/8” slices, seeded
      1 ea.
    • Mint, chiffonade
      1 Tbsp.
    • Cilantro, chopped
      1 Tbsp.

    Tartar Sauce

    • Ingredients
      Amount
    • Watermelon rind, grated
      ½ cup
    • Mayonnaise
      1 cup
    • Capers, chopped
      ¼ cup
    • Dill, chopped
      ¼ cup
    • Whole grain mustard
      1 Tbsp.

    • Ingredients
      Amount
    • Watermelon slices
      4 ea.

    Method

    1. Cut each of the fish fillet into 2 pieces. Season with salt and pepper.
    2. Mix together the dry ingredients for the batter and set aside.
    3. For the Chutney: Combine onion, vinegar and sugar in sauce pot and cook on medium heat until reduced by ¾. Add the watermelon and Fresno chiles, and continue to cook for 5 more minutes until thickened. Cool and add the herbs, strain any access liquid as needed.
    4. For the Tartar Sauce: Squeeze any excess water from the watermelon rind. Combine all ingredients and mix well. Keep cold.
    5. For the Fish: Mix dry ingredients from earlier, with the sparkling water and lemon juice until just combined. Do not overmix.
    6. Dry the fish well, coat with flour, and dip into the batter.
    7. Fill a pot with the oil so that it reaches ½ way up the sides and heat to 350°F.
    8. Place fish into the heated oil and fry until golden brown, about 3-4 minutes. Season with salt while warm.
    9. Serve fish with the tartar sauce and the chutney. Garnish the plate with a slice of watermelon.