The Cod and Potato Strings
Instructions:
- 1/3 cup oregano leaves, ground
- 2 tsp. lemon zest, or the zest from 1 lemon
- 1 tbsp. sea salt
- 2 large yellow-flesh potatoes
- 4 4-ounce cod fillet, skinless, boneless
- 1 tbsp. olive oil
- salt and pepper
- 4 cups vegetable oil for frying
- Combine oregano, lemon zest, and sea salt in a small bowl; set aside.
- Cut the potatoes on a turning slicer. (If you do not have a turning slicer, cut the potatoes into ribbons using a vegetable peeler.)
- Toss the cod fi llets in olive oil, then season with salt and pepper.
- In a medium pot over medium-high heat, heat the vegetable oil to 275°F.
- Hold the tops of the potato strings and carefully place them in the hot oil till they’re submerged. Watch carefully, as they will brown quickly. Using a slotted spoon, transfer the strings to a baking tray lined with paper towels to absorb the excess oil.
- Carefully let the fi sh slide into the hot oil and fry for approximately 4 minutes. Place on a baking sheet lined with paper towel to absorb any excess oil. Season immediately with oregano and lemon zest mixture.
- To plate, place a large dollop of Artichoke Purée in the middle of the plate. Place the potatoes and fi sh on top and spoon the Tomato Red Pepper Relish on the side.