■CHEF'S CORNER FISH & CHIPS I was never a person that fished. My dad never fished and as a kid I thought fishing was the most boring thing I could possibly do. However now, as a grown up and a chef, I actually find it very relaxing, and nostalgic. Growing up in Kiev, my great-grandpa dedushka Grisha and great-grandma babushka Lusha went fishing every day once they retired. They packed some Russian tea sandwiches and headed to the river Dniepr early every morning. The Dniepr is like the Nile of Ukraine. Ded Grisha’s favorite catch was karassiki, a small catfish about four inches long, fat and round and he would catch about 40 of them every other day. Although I wasn’t a fan of the fishing trips, I never wanted to miss the cooking part. Dedushka and babushka would have all the kids over after school for a seafood feast. Simply drudged in flour and deep fried, a little sea salt, fresh salad on the side, and dill poached potatoes were the ultimate combination of a simple and fresh, masterful perfection. Using fresh, local ingredients and simple preparation is what still inspires my cooking today. Here is my restaurant-style take on the ultimate street food: fish and chips. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com I www.ChefNatasha.com CHEF NATASHA POGREBINSKY RECIPE Serves: 2 portions 1 whole fillet of char – skin off, portioned into 4 oz pieces, seasoned with salt and pepper (Char is a red trout that looks like salmon but is lighter and smaller) BATTER 1 bottle Blue Moon beer 3 cups sifted flour Zest of 1 lemon 1 teaspoon celery salt Season with salt Cooking • Heat the oil to about 375F • Dip each fish portion in the batter and gently place in the oil one piece at a time (don’t crowd the pan) • Cook until golden (about 3 minutes on each side) • Remove and drain on a rack or towels • The fish should be medium rare Chips • As a substitute for fries try dill poached potatoes: 1 pound of young white potato or fingerling potato, boiled, tossed in light sunflower oil and a lot of fresh chopped dill. Tar-tar sauce 4 oz mayonnaise Juice of 1 lemon 1 oz chopped parsley 1 teaspoon sweet paprika Fresh ground pepper and salt to season Plati ng Serve family style with cold beer
LIC092015
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