Fried Fish Sandwiches with Tartar Sauce
"Fried fish is a cultural experience in the black community," says Snapchat cooking-show host and entrepreneur Lazarus Lynch. This recipe draws on what his father, Johnny Ray Lynch, served at Baby Sister's Soul Food restaurant in Queens.
The secret's in the coating: self-rising flour.
You'll need a thermometer for monitoring the oil.
Canola oil, for frying
1 cup regular or low-fat mayonnaise
1/4 cup sweet pickle relish, plus 1 tablespoon of liquid from the jar
3 cups self-rising flour, such as Aunt Jemima brand
3 tablespoons seafood seasoning blend, such as Old Bay Seasoning
1 lemon, cut in half
10 skin-on whiting fillets, about 5 ounces each, patted dry
10 slices whole-wheat or white bread
Pour enough oil to a depth of 3 inches in a large Dutch oven or heavy pot; heat over medium- to medium-high heat to 365 degrees.
Meanwhile, make the tartar sauce by whisking together the mayo, relish and its reserved tablespoon of liquid in a medium mixing bowl until thoroughly combined.
Stir together the flour and seafood seasoning in a large shallow dish. Line a baking sheet with paper towels and place a wire cooling rack over it.
Squeeze the juice of the lemon halves over the fish, then lay each fillet in the flour mixture, turning to coat it evenly on both sides. Shake off any excess. Discard any unused flour mixture.
Working in batches, gently place the fillets in the oil, letting each piece fall away from you (to reduce splash-ups). Cook about 6 minutes, until the fish is golden brown, turning it occasionally. Transfer the fish to the rack to drain.
Spread some of the tartar sauce on one side of the bread slices. Place a piece of fried fish on top of half of the bread pieces, then top with the remaining bread slices dressed sides down. Serve right away.
Ingredients are too variable for a meaningful analysis.
(Adapted from "Son of a Southern Chef: Cook With Soul," by Lazarus Lynch. Avery/Penguin Random House, 2019.)
Curry Chicken with Red Hot Pepper Sauce
While Lazarus Lynch says his mother's curry chicken is the best he's ever tasted, he did "chef up" her recipe - with her eventual approval.
Be sure to use Jamaican-style yellow curry powder, and wear food-safe gloves when making the hot pepper sauce.
Serve with roti, and rice and peas.
MAKE AHEAD: The hot pepper sauce can be refrigerated in an airtight container for up to 6 months. The seasoned chicken needs to rest in the refrigerator for at least 30 minutes, and up to overnight.
Jamaican-style yellow curry powder is available at Caribbean grocery stores.
For the red-hot pepper sauce
2 ounces fresh habanero or hot Jamaican peppers, stemmed
10 cloves garlic, coarsely chopped
2 large cucumbers, peeled and cut into chunks
1/2 cup distilled white vinegar
1 lime, sliced
1 cup mango nectar, such as Goya brand
2 teaspoons kosher salt
For the curry chicken
1/4 cup Jamaican-style yellow curry powder
1 tablespoon seasoning salt, such as Lawry's brand
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
8 bone-in, skin-on dark-meat chicken pieces, such as drumsticks and thighs
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
4 scallions, trimmed and chopped
2 medium carrots, scrubbed and sliced thin
2 medium russet potatoes, peeled and diced
4 cloves garlic, chopped
One (2-inch) piece peeled fresh ginger root, grated (1 tablespoon)
Leaves from 4 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 cup water, or more as needed
1 whole Scotch bonnet chilli pepper or habanero pepper
For the hot pepper sauce: Combine the peppers, garlic, cucumbers, vinegar, lime, mango nectar and salt in a blender; puree until smooth. Transfer to sterilized glass jars or other containers. You should get about 4 cups of sauce.
For the curry chicken: Whisk together the curry powder, seasoning salt, cumin, coriander and cinnamon in small mixing bowl. Place the chicken pieces in a large mixing bowl and season them with half of the curry seasoning blend; toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, and up to overnight.
Heat the oil in a large Dutch oven or heavy-bottomed pot, until shimmering, over medium-high heat. Add the remaining curry seasoning blend; cook for about 2 minutes, until it becomes fragrant and a deep shade of gold. Add the seasoned chicken pieces, onion, scallions, carrots, potatoes, garlic, ginger, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper, tossing to coat evenly. Cook for about 10 minutes or until the chicken is lightly browned.
Reduce the heat to medium-low; cover and cook for 30 minutes; resist the urge to add water during this time.
Uncover; add the Scotch bonnet or habanero pepper and the water, stirring to thin out the pan juices/gravy. Reduce the heat to low; cover again and cook for an additional 30 minutes, or until the chicken has cooked through.
Remove the Scotch bonnet or habanero pepper before serving. Taste, and add more salt and/or pepper, as needed. If the curry is too thick, stir in up to another 1/2 cup water.
Serve right away, with the red-hot pepper sauce on the side.
Nutrition | Per serving (based on 8): None calories, None g protein, None g carbohydrates, None g fat, None g saturated fat, None mg cholesterol, None mg sodium, None g dietary fibre, None g sugar
(Based on a recipe from Debbie-Ann Lynch; adapted from "Son of a Southern Chef: Cook With Soul," by Lazarus Lynch. Avery/Penguin Random House, 2019.)