Celebrity Cruises’ on-ship restaurant Qsine℠, was created to give guests something they’d never experienced before–on land or sea. Indeed, the dining experience at Qsine is now known for being “uniquely unordinary” and “filled with elements of surprise and delight.” Meals are not traditionally plated but rather artfully arranged in unique serving dishes. Meanwhile, familiar foodie favorites are given makeovers and menus are read on iPads. All of these unique touches combine to offer guests an experiential culinary delight.
Ingredients: Batter and Fish
1 cup all-purpose flour
Pinch kosher salt
Pinch cayenne pepper
Pinch Old Bay seasoning
1/2 teaspoon baking powder
1 1/2 cups Boddingtons beer
Oil as needed for frying
1 pound halibut or any other white fish (skin off, cubed 1/2 inch)
1/2 cup cornstarch (for dredging)
4 large Yukon gold potatoes (peeled, boiled)
1 teaspoon kosher salt
1/2 teaspoon white pepper (finely ground)
1/2 cup Parmesan cheese (finely grated)
2 medium whole eggs
1/2 cup all-purpose flour
1 cup bread crumbs
1/2 cup malt vinegar (to garnish)
To make batter, in a mixing bowl whisk together flour, salt, cayenne pepper, Old Bay seasoning, baking soda, baking powder and beer until well-incorporated. Place batter in refrigerator for 20 minutes to make sure it is very cold before using.
Heat oil in fryer to 350° F (175° C). Lightly dredge cubed fish in cornstarch, followed by dipping fish in cold batter; remove with slotted spoon, and fry battered fish for about 1 minute or until golden brown. Remove from fryer and place on a paper towel to drain excess oil.
Boil peeled potatoes in salted water until fork-tender. Remove from heat; drain completely. Pass through a food mill to mash; season with salt and pepper. Set aside to slightly cool. Fold in grated Parmesan cheese. Once potato mixture is cool, scoop into 1-inch round balls with small ice cream scoop, and set aside.
Beat eggs, and dip round potato balls in flour, followed by eggs, and roll in bread crumbs until completely coated.
Carefully fry coated potato balls in oil for 1 minute or until golden brown. Remove with slotted spoon, and place n paper towel to drain excess oil. Mix fried fish nuggets and potatoes together, and serve in popcorn carton or in a bowl with malt vinegar.
Beer pairing: London Pride; Pale Ale; England