フィッシュ＆チップスの常識、覆る！ハワイでは高級魚「福井のシイラ」がとんでもなく旨かった！

A collaboration with Pride Fish 🐟 Dolphinfish is known as a luxury fish in Hawaii. In fact, it's also one of Fukui Prefecture's pride and joy! This time, Chef George will use this fresh dolphinfish to create the "Ultimate Fish & Chips." Crispy on the outside, fluffy on the inside. The elegant aroma unique to white fish fills your mouth. Exceptionally delicious whether grilled or fried. Experience the potential of this "versatile luxury fish." Once you try it, you'll never forget its incredible deliciousness! Of course, the partner is Hakutsuru Blanc 🍶 ◆PRIDE FISH "Fukui Dolphinfish" https://www.pride-fish.jp/JPF/pref/de... ◆Featured Alcohol "Hakutsuru Blanc" https://www.e-hakutsuru.com/products/... [Fukui Dolphinfish Fish & Chips / Recipe] ◆Ingredients (1 serving) 250g Dolphinfish 1 May Queen Potato Parsley, to taste Apple vinegar Salsa 1 tomato, 50g onion 30g bell pepper, 5cc lemon juice A few drops of Tabasco, 3g salt Grated garlic Makes 1/2 a piece Beignet Dough 100g cake flour 100g cornstarch 4g baking powder 6g salt, 6g sugar 200cc beer ◆Directions 1. Fillet the mahi-mahi into three pieces. Prepare about five 40-50g portions. Season with salt and pepper. 2. Cut the mayqueen potatoes into batons and place under running water. 3. Mix the ingredients for the beignet dough. 4. For the salsa, finely chop the onion and place under running water. Finely chop the bell pepper. Cut the tomato into fine dices. Combine the remaining ingredients and season to taste. 5. Deep-fry the mayqueen potatoes in 180°C oil until crispy. Season with salt. 6. Dip the mahi-mahi into the beignet dough and deep-fry. Sprinkle malt vinegar on the freshly fried fish, place on a plate, and finish with parsley. #Hakutsuru #FishDay #FishCookingClub