1 cup all-purpose flour
3 large eggs, beaten
3 cups Cape Cod Original potato chips
½ teaspoon paprika
¾ teaspoon chili powder
4 four-ounce skinless wild salmon fillets, de-boned
5 tablespoons canola oil (plus 1 tablespoon if cooking fish in batches)
1 large shallot
1 large ripe mango, peeled, roughly chopped
1/8 cup sake
juice of 1 lime
1 large Idaho potato
canola oil for deep frying
1 Hass avocado, thinly sliced acidulated with lime juice
kosher salt and freshly ground black pepper
1. Place the flour, eggs and potato chips in three low dishes. Using your hands, crush the chips into ¼ to ½-inch pieces. Mix the paprika and the chili powder into the chip pieces.
2. Very lightly salt the fish. Prep the fish fillets by first dredging in flour, shaking off excess, then dip in egg, then in the seasoned potato chips. Use a pair of tongs to prevent breaded hands. Repear for all pieces.
3. In a large sauté pan over medium-low heat, add one tablespoon of canola oil. Add the salmon fillets and cook three minutes on first side. Flip and cook about three minutes on second side or until salmon is just cooked through. Cook in batches if pan isn’t large enough using additional canola oil.
4. To prepare the sauce, add the shallot, mango, sake and lime juice to a blender. Season with salt and pepper. Puree about 30 seconds until smooth and then, with the blender running, drizzle in the remaining four tablespoons of canola oil. Taste and adjust the seasoning if necessary. Reserve.
5. To make Morimoto's potato net garnish, square the sides of potato, leaving a small amount of skin on. Slice notches into the potato, ¼-inch apart, going not quite half-way deep on each side of the potato, staggering the notches so they don’t line up. In a spiral motion using a very sharp knife, cut a single long sheet of thinly slice potato, cutting in a continuous spiral.
6. Place the potato sheet into a salted ice bath for a minute to loosen it. Dry the sheet very well on a clean dish towel. Slice in half to shorten the sheet if necessary.
7. Deep fry in the canola oil at 355° for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate season with salt and pepper. (Alternatively use a mandolin to thinly slice a potato into large chips and deep fry as above).
8. To serve, lay down a bed of avocado slices on a large plate. Top with fish. Drizzle a line of the mango sauce around the fish. Top the fish with the potato net and serve immediately.
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