BrewHouse Fish & Chips

Glacier Brewhouse

From Executive Chefs Scott Hoskinson (2001) & Farrokh Larijani (2000)
Glacier Brewhouse

3 ea. 2 oz. Alaskan Cod portions
1 1/2 oz. Krustez Bake & Fry mix – for dusting
4 oz. Ale batter
3 oz. wt. Spent Grain Bread Crumbs
2 oz. Tartar sauce
1 1/2 oz. Ketchup
1 ea. Lemon wedge

Spent Grain Bread Crumbs
2# Spent grain bread – medium chunks
1 1/2 cups Panko bread crumbs
1 1/2 Tbsp. Salt and pepper
2 Tbsp. Herbs

Spent Grain Bread Crumbs Procedure: But bread crumbs into medium chunks and toast in the oven for 10 minutes until dry. Place bread crumbs, Panko, herbs and the seasonings in food processor and process until it has a medium texture.

Procedure: Dust the fish with Krustez Fry mix and place in the Ale Batter and make sure it is completely coated. Shake off excess batter, place in the Spent Grain Bread Crumbs and toss lightly. The entire surface should be covered with bread crumbs.

Place the fish pieces into a 350 degrees fryer and cook until the outside is golden brown and the internal temperature is between 120 degrees – 130 degrees. Remove and drain well.

Mound the fish high in a bowl lined with newspaper and 12×12 wax paper. Serve with french fries and condiments.