From Executive Chef Al Levinsohn
Alyeska Resort
7 oz. Flour
1 Tbsp. Baking powder
1/4 tsp. Salt
1/4 tsp. White pepper
10 oz. Pollock – diced into 1/4 inch squares
6 oz. Clam juice
4 oz. Milk
Procedure: combine all dry ingredients. Combine all wet ingredients, including pollock. Combine dry and wet ingredients. Drop the mixture by spoonfuls into 375° oil. Fry until golden brown. Serve with your favorite dipping sauce.
Deep-fry the mushroom chopsticks again until golden brown and crisp. Arrange, slightly crossed, on empty half of plate. Garnish with baby greens and julienne vegetables tossed with a milk peanut and sesame oil vinaigrette.
