Ingredients
8
ounce piece of Cod filet
2
oz. cream cheese, kept chilled
1
new pickle thinly sliced
Directions
2.
Slice russet potato very thinly and place in saute pan with 1 cup olive oil, 3 cloves garlic & black peppercorns. Bring oil to a simmer and cook potato slices for 3 minutes, then drain on paper towel.
3.
On parchment paper place slices of potato, overlapping and make four 6" by 6" grids.
4.
While cooking potato slices place Cod in freezer (10 minutes). Slice Cod into 4 then pieces.
5.
Place one piece of Cod on each potato grid at bottom third of grid.
6.
Slice cream cheese into 4 equal parts and place one piece on top of each piece of cod. Then top with thin pickle slices and roll up each grid tightly, using the parchment paper to help.
7.
Pinch ends and place all four rolls in refrigerator for at least 1 hour.
9.
Place flour, baking powder and salt in bowl and whisk together. Then add entire cup of Guinness and whisk until consistency of pancake batter.
10.
Heat peanut oil to 375 degrees and fry chilled rolls for 3 minutes until golden brown. Drain on paper towel.
11.
Coat snap peas in batter and fry in small batches for 2 minutes until lightly browned.
12.
Drain & salt while warm.
13.
Serve with Malt Vinegar.
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