Fish n Perilla Chips with Kimchi Tartar Sauce

This past winter I had the delightful pleasure of trying, for the very first time, fried bay leaves with a Crema Catalana from Casa Mono, a chic yet quaint little restaurant in Union Square. Ever since then, I've been looking to cook something similar but not as strong in taste. The bay leaves were the perfect balance to the rich and creamy burnt vanilla custard, but I wanted to create something more on the savory side.

Fish n Perilla Chips with Kimchi Tartar Sauce

Serves 2

Photos and recipe: © Suzanne Spiegoski

Ingredients:

4 pieces large white fish fillets (I used cod for this recipe)
12 pieces perilla leaves
1/2 tsp of salt and ground black pepper
1 cup flour + 1 beaten egg (for fish only)
1 cup flour (for dusting fish)
1/2 cup beer of choice
1/4 cup flour + 1/4 cornstarch + cold water (for perilla leaves)
canola oil for frying
2 tsp kimchi juice
tartar sauce
lemon wedges

Directions:

1. Make sure the fish fillets are pat dry before use. Either pre-rub the fillets with salt and ground pepper OR add the salt and pepper to the flour before dusting.
2. Whisk the flour, beer, and egg until a thick consistency is reached. Thicker batter = thicker crust. Adjust the batter according to preference. Dust each fish fillet in the flour first, then dip into the batter and allow any excess to drip off.
3. Heat oil in a cast-iron pot or frying pan on medium-high heat (or approx. 350ºF). Once heated, carefully lower the fish into the oil one by one to avoid any oil from splashing. If completely submerged, fry about 6 minutes total or until batter is golden and crisp. Remove fish to wiring rack or set on paper towels to soak up extra oil.
4. Whisk the flour, cornstarch, and water in another shallow bowl. The batter will be very thin and slurry-like. Coat individual perilla leaves, front, and back, with a brush until fully coated. Fry in remaining oil for about 10~15 seconds or until batter crisps. Set aside to cool.
5. Serve hot with tartar sauce (don't forget to mix in the kimchi juice!) and lemon wedges.

When I discovered My Korean Eats, a terrific Korean fusion food blog, they created a fish n chips dish, where the chips are fried perilla leaves. Though my recipe is heavily influenced from theirs, I incorporated my own little twist on it! The finishing touch and one of the most important, in my opinion, when it comes to a dish. I mixed in some kimchi juice with the Tartar sauce! Shazam!

What I couldn't get enough of were those fried perilla leaves! They're crispy, fresh and slightly decadent. I grew up on these leaves, usually in a form of banchan; marinated in a spicy red pepper sauce similar to kimchi. And these are a wonderful substitute to the non-healthy carb-loading fries or potato chips! Perilla leaves are sharp in flavor, with a unique shape and vibrant green color. 

Of course, you can't have fish n chips without some lemon wedges! The last piece of garnish were some finely chopped up scallions. It's optional, you could go for some chives or parsley, depending on what you like and perhaps, what's in the fridge. But I think the garnish, brings out more of the combined flavors of the Tartar sauce and kimchi juice. I'm not going to lie, I may have or may not have dipped the leaves into the sauce to try and WOW! So freaking delicious.

Coming up on the blog, a full new look/editorial series and some new summery cocktails/drinks I've been researching like a mad scientist! Who would've guessed I'd enjoy mixology so much?! I've bartended here and there when I first moved to the city, but I was never officially a mixologist, ha ha! Want to recommend/suggest something for me to cook/make? Leave your comments at the end of this post and don't forget to subscribe to keep up with all of our newest food & recipes! Have a great rest of your Hump Day, friends! 💛💛💛

LOVE & XX'S

FOLLOW MAQ + SUZ

Our Thanksgiving Spread

Happy Thanksgiving! I hope your day was filled with warmth, love & full bellies! I am thankful for every day. Every sunrise or sunset I get to see makes me filled with gratitude. However I'm thankful most for my husband, Gilles and our fur baby, MaQ. They are my family and without them I'm not sure where I would be today. Their love makes each day worth getting up for. I love these two more than anything else in the world. Thank you both for always having my back.

Today's post is all about my cook-a-thon from yesterday's feast! I've been cooking our turkey's for the past 7 years and I must admit, this year's turkey was the best yet! I got a decent-sized bird to last us for days, just shy of 14 pounds! I panicked the first time I handled a turkey. The idea of cooking the darn thing was intimidating enough, let alone preparing all the side dishes and appetizers, cocktails, etc. Secondly, I was honestly grossed out. But now, with persistent practice in the kitchen, I prep faster and with more confidence, therefore with much more ease. It's a breeze now and I relish the idea of cooking a 20+lber one day, ha ha! This year was also the first time where I never felt overwhelmed! My cooking skills are improving, and I'm so happy to share with you my progress thus far! Here are a few tricks of the trade I've learned from the many Thanksgiving dinners I've made in the past years:

ALWAYS PREP IN ADVANCE! I can't tell you how many times I was that dingdong who'd rush to the market on the day of Thanksgiving. BAD Suz! BAD. Life is continuously hectic in New York, and I never could seem to manage to prepare anything beforehand and made everything on the actual day! This year in particular, I bought everything I needed the day before. Lol. I also made the pumpkin pie on Thanksgiving Eve, which definitely helped take off a little pressure from all the cooking on the day of.

BUTTER, BUTTER & MORE BUTTER. What's the secret to French cooking? That's right, folks, the more the better. If you want your turkey to have a super moist, rich taste, the key is where you put the butter. I like to season mine first with a variety of herbs & seasonings, then take the mixture and place it under the skin. The trick is to not to rip the entire skin off though. I will poke a hole through each end on both sides, and will especially be generous with the butter when it comes to the breast. I put most of the butter in this section because this part of the turkey has a tendency to be the most dry.

COVER TURKEY WITH FOIL. Remove the foil when there is only 1 hour left to finish cooking the bird. This is the time to baste the turkey from the cooked juices, I usually try to do this every 10-15 minutes (for an hour), giving it a nice brown on the skin. Doesn't it look delicious?!

USE UNFLAVORED DENTAL FLOSS TO TIE THE LEGS. It's easy to remove and even easier to tie if you have an extra pair of hands. (Thanks, hubby bear for the awesome teamwork!) I'm not sure what everyone else uses, but I've been using this method for years and it's never failed to secure them tightly!

A VARIETY OF SIDES GOES A LONG WAY. Some of my favorite trimmings are mashed potatoes and stuffing (or dressing as the South calls it). I could literally survive on the stuff! But you never know who's going to show up, so it's a good thing to mix it up and try different and new recipes. I also made my version of candied yams & apples, which is on the sweeter side comparatively to the other dishes. Salad is also a great starter. I mixed mine with mushrooms, red & yellow peppers, onion, cucumbers, tomatos and shredded carrots. I also will normally have some kind of bread at the table but I totally forget about it in the photo! Last are the cranberry sauce and green beans which are always winners.

HOW TO GET THE FLUFFIEST MASHED POTATOES. A whisk! Just whip those taters up like you're whisking eggs and it'll be the airiest potatoes of your life! Secret's also in the right amount of butter and milk. Don't forget the salt too!

APPEARENCE DOES COUNT. Any kind of decorative effort brings liveliness to a place/setting. Whether it's flowers, funky-looking squash and pumpkins, or a fabulous table runner, I try to keep the spread looking simple yet appealing. Plus, you'll still have all your decorations after which will still keep your place looking fun and festive, unless you like to jump into Christmas right away.  :)

What are some of your favorite tricks for Thanksgiving dinners? Favorite sides? What about your least favorite dish you still come across? Like fruitcake during Christmas? Ha ha! Have a safe rest of your Black Friday and enjoy the Holiday weekend! <3

Love & xx's,

maQ + suz

What's Your Spice?

Lately, my spice rack has been looking like a hot mess and the tiny little OCD in me had to rearrange it (Monica-style, naturally)! So I spent the morning carefully pouring in different spices and therefore, making a mess along the way! What a fragrant day it has been so far!

I wanted to discuss about some of my favorite spices I use in every day cooking. What I love about herbs & spices is it not only brings out flavors in other foods to make a dish a whole, but it's very healthy for you. You see, to me, in order to cook well, you really need to know your spices and flavors. It was like a mini-mental exercise re-familiarizing all the different spices, including some I don't use on a consistent basis. 

For example, I love, love, love the smell and flavor of star anise! It's bouquet is powerful and licorice-like, more pungent and stronger than regular anise . Sometimes called Chinese star anise, it should not be confused with Japanese star anise, which is highly toxic.

Star anise goes really well with pork and duck. It is very much contributed in Chinese cuisine, where ingredients are simmered for a long period in soy sauce, and star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups usually contain the spice. This spice is also frequently used in Malaysian curries. It can also be added in fruit compotes and jams, pairs awesomely with tomatoes, and even braised beef dishes - I even use it when I make pickled red onion. Mm mm... the secret ingredient can elevate several dishes to a whole new level.

For everyday cooking, I always use s & p, and if I'm not going to use garlic cloves or actual onion, I'll turn to the powders for an easier substitute. As much as I love garlic, I don't always want to be smelling like one! I also regularly use dried herbs as well, which include rosemary, parsley, basil, bay leaves, and thyme. I incorporate many of these into potato dishes, poultry meats and roasted earthy vegetables like carrots, parsnips, and beets. If I'm making fajitas or tacos, I will never go without cumin. Did you know it stimulates appetite? Maybe that's why I always eat way too many tacos... you tricksters! ;)

Another spice essential in Asian cuisine is ginger. And I can never get enough of it. I make a really tasty beef & kale stir-fry using either freshly grated ginger root or ginger powder, as a substitute. I will have to share the stir-fry recipe! Ginger is a super aphrodisiac, and has an endless list of health benefits. It is most commonly known as a digestive aid. Hello, Ginger Ale! And of course, ginger is used to cleanse the palate in between different pieces of sushi.

What are your everyday spices? Do you have a particular favorite? Or perhaps, a really snazzy recipe with a unique ingredient you're dying to share? Well, come on aboard and let's hear it! Please like and share, and of course, comment below your favorite spice!

Have a spicerrific day! ;)

Love & xx's,

maQ + suz