For this month, the innovative minds behind the Creative Cooking Crew are whipping up their best representation of a classic summer dish- Fish & Chips.

I not only set out to develop a new flavor profile, but to completely reconstitute the traditional dish- ergo Asian Beer Batter Fish Egg Rolls & Chips.

To start, I marinated the fish in an Asian-style Beer Batter then cooked it halfway on a low simmer. Tossed with cooked-down veggies, I rolled the filling into an eggroll wrap and baked to a crispy perfection.

I was pleasantly surprised with the outcome of this dish, and it was well received by my taste-testers 😉

Asian Beer Batter Fish Eggrolls & Chips

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5 from 4 reviews

Author: Living the Gourmet
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

Units Scale

1 lb. flounder filet
10-12 Eggroll Wraps

Asian Style Beer Batter:

2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon chili garlic paste ( I use Huy Fong Foods - the same brand that makes sriracha sauce)
1 clove garlic grated
2 teaspoons lemon juice
2 teaspoons vinegar
1 tablespoon sesame oil
1 cup beer
S&P to taste

Vegetable Stir Fry:

2 cloves grated garlic
1 cup button mushrooms, diced
1/2 yellow onion, chopped
2 stalks celery, chopped
2 sticks carrots, sliced
2 cups chopped romaine or diced cabbage
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
3 tablespoons duck sauce
2 teaspoons chili garlic paste
1 tablespoon lemon juice

Crispy Chips:

5 medium potatoes - peeled and diced into 1/4 inch thick fries
1 tablespoon cornstarch
2 tablespoons cornmeal
1 teaspoon baking soda
S&P to taste
Oil for drizzling

Instructions

For Crispy Chips:

Preheat oven to 400 degrees.
In a large bowl, toss all ingredients until the potato fries are well coated.
Spread out on baking sheets and bake for 15-20 minutes until golden and crispy.

For Asian Beer Batter Fish Eggrolls:

In a small bowl, whisk all ingredients for the Asian Style Beer Batter.
In a large bowl, pour the beer batter over the flounder. Cover and let marinade.
Meanwhile, in a medium pan heated with a drizzle of oil, cook down the garlic, mushrooms, onion, celery, carrots and romaine.
Whisk together soy sauce, teriyaki, duck sauce, chili paste and lemon juice. Toss in with the vegetables. Once the vegetables are completely cooked down, transfer to a glass bowl and set aside. In the same pan, add the fish with the marinade and cook over low heat for about 15 minutes.
Slice the filet and add to the vegetables. Toss together.
Preheat the oven to 400 degrees F.
On a flat surface, place the egg rolls, diamond closest to you. Place a tablespoon of filling in the center of the wrapper. Roll the corner closest to you over the filling. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Dab the fold with water to seal. Continue this process until you have used up all of the filling.
Place the egg rolls on a baking sheet, drizzle with oil and let cook for about 20 minutes or until golden and crispy.
I served the egg rolls with additional duck sauce and the fries with ketchup. For an extra kick of heat, stir in 1/2 teaspoon chili paste into the duck sauce and ketchup!

Notes

Please keep in mind that cooking time may vary. I baked my egg rolls at 400 degrees F on the convection setting.

Toodles,
Tammy<3

Asian Beer Batter Fish Egg Rolls & Chips