Fried Fish Sandwich and Homemade Potato Chips

Our next virtual cooking class is with Chef Armani Johnson. He was the executive chef of ABC Pony in Washington, DC and was named Esquire magazine’s Rising Chef of the year in 2020. They said Armani “excels at cooking after-school snacks for grown-ups.” He also has a really creative Instagram handle: 11cutsandburns

Date: Sunday, January 30th
Time: 1pm Eastern
Price: $20/household, so invite your friends over and cook for them!
Platform: Live and interactive cooking class via Zoom

Since we are going to be deep frying the fish, the chef decided we might as well use that same oil to fry up some potato chips. I can’t wait to try the chips with that spice blend he is going to teach us! Oh, and don’t worry – class will be over in time for you to watch the NFL conference championship games. We will also be making a French 75, because effervescence goes great with fried food.

Equipment: Mandoline (for slicing the chips), Deep pot/dutch oven for deep frying, thermometer for the oil (if you have one), bowls, cutting board

Ingredients (a list of exact quantities will be sent within 24 hours of purchasing your spot in the class)
Mayonaise
Capers
Cornishon
Dill
Lemon
Parsley
Salt
Black pepper
Flounder (or you can sub cod, hake or whiting)
Vegetarians: Sub Eggplant
Flour
Eggs
Panko bread crumbs
Oil for frying, such as canola or grapeseed)
Lettuce
Cheese
Tomato
Brioche Burger Buns (or whatever you prefer)
Russet potatoes
Allepo chilli
Smoked paprika
Brown sugar
Salt
Mustard powder
Garlic powder
Dried oregano
Ground coriander
Cumin powder
Cayenne
Urfa chilli
Old bay
Champagne
Lemon juice
Simple Syrup
GIn