Chef Daniel Asher from Root Down shows us how to cook fish and chips with Alamosa Bass.
Colorado Fish & Chips
-4 skin-on filets Alamosa Bass, patted dry and seasoned as desired on both sides
-4 medium Albert Bartlett Rooster potatoes, shaved thin (or thicker for kettle style chips) on mandoline
-1 blood orange, cut in quarters (can also use lemon)
-a selection of local organic radishes, sliced paper thin
-coconut oil or grapeseed oil for searing fish
-rice bran oil to fry chips
-cracked black pepper
-fresh herbs to garnish such as dill, tarragon, chives, arugula etc.
Heat rice bran oil in deep pot until 325 degrees.
Place potato slices in oil and fry until crispy in small batches.
Drain on parchment paper or absorbent towel and season with salt & pepper. Set aside to plate with fish.
In hot sauté pan, heat a small amount of coconut oil. When oil is hot, place filets skin side DOWN and let cook until edges begin to brown, then delicately flip over and let cook and additional minute until cooked thru. Squeeze blood orange juice into pan and toss in the quarters after squeezing, give sauté pan a quick shake and then plate the fish & the oranges on a platter. Place potato chips onto plate, garnish fish with fresh herbs & radishes. Finish with a drizzle of good quality extra virgin olive oil and sea salt.