Recipes, re-invented from cooking shows
Potato Chip Crusted Mackerel with Black Bean Purée and Beurre Blanc
Prep. Time:
Baking Time:
Total Time:
30 minutes
25 minutes
55 minutes
Serves:
4 servings
Chef Charly arrived at the Living the High Life challenge with an inventive concept: Spanish mackerel crusted with potato chips, served over black bean purée with beurre blanc. The combination made sense, with the salty crunch of chips against rich oily mackerel, earthy black beans grounding the dish, and butter sauce tying everything together. Unfortunately, execution faltered under pressure. The judges were unanimous: the dish was lacking salt, the black bean purée was not seasoned, the beurre blanc was so mild, and most critically, the mackerel was raw. This recipe preserves Charly's creative vision while addressing every critique with properly seasoned components, a beurre blanc with backbone, and perfectly cooked fish with a shatteringly crisp potato chip crust.
Chef's Notes:
Addressing Judge Feedback:
"Lacking salt... black bean purée wasn't seasoned"—Underseasoning was the dish's fatal flaw. This recipe emphasizes tasting and adjusting at every stage. Black beans can absorb a surprising amount of salt; don't be timid. The purée should taste fully seasoned on its own.
"Beurre blanc was so mild"—Two issues likely contributed: insufficient reduction before adding butter (resulting in watery, flavorless sauce) and underseasoning. The concentrated wine-vinegar reduction is essential for flavor backbone. And yes, beurre blanc needs salt.
"My mackerel is raw"—The combination finish method (stovetop sear + oven roast) ensures the fish cooks through while the crust stays crisp. Starting crust-side down protects it during the oven phase. Using an instant-read thermometer removes all guesswork.
On Potato Chip Crust:
The salty, crispy chip crust is the dish's clever hook. Use kettle-cooked chips for sturdier texture; regular thin chips pulverize too finely. Don't use flavored chips—plain salted lets the mackerel shine.
The crust adheres better when you:
Pat fish completely dry
Use mustard in the egg wash (adds flavor and tackiness)
Press chips firmly onto the fish
Let crusted fillets rest 5 minutes before cooking
On Spanish Mackerel:
Spanish mackerel is a rich, oily fish with assertive flavor—perfect for standing up to bold accompaniments. It's more delicate than tuna but meatier than most white fish. If unavailable, substitute:
King mackerel (stronger flavor)
Bluefish (similar richness)
Arctic char (milder but works)
Salmon (different character but compatible with the dish)
On the Wisconsin Connection:
The "Living the High Life" challenge celebrated Wisconsin's brewing heritage. Potato chips nod to the state's snack food culture, while the overall composition suggests elevated bar food—a clever interpretation that deserved better execution.
Troubleshooting:
Potato chip crust falls off: Fish wasn't dry enough, egg wash was too thin, or chips weren't pressed firmly. Pat fish obsessively dry and press crust firmly with your palm.
Crust is burnt but fish is raw: Pan was too hot, or fish was too thick. Use medium-high (not high) heat, and consider butterflying thicker fillets. The oven finish helps cook the interior without burning the crust.
Fish is overcooked: Mackerel cooks quickly. Check at 4 minutes in the oven; it continues cooking off heat.
Black bean purée is grainy: Didn't blend long enough. Process until completely smooth; add a splash more stock if too thick to blend properly.
Black bean purée tastes flat: Underseasoned. Add more salt, a splash more lime juice, or both.
Beurre blanc broke (greasy and separated): Heat was too high, or butter was added too quickly. To rescue: heat 1 tablespoon cream in a clean pan, then gradually whisk in the broken sauce.
Beurre blanc is too thin: Reduction wasn't concentrated enough. Return to heat and reduce slightly, or whisk in additional cold butter.
Beurre blanc tastes bland: The reduction step was rushed, or it needs more salt. Taste and season—butter sauces need salt to shine.
Make-Ahead Tips:
Black bean purée: Make up to 3 days ahead; refrigerate. Reheat gently, adding a splash of stock if too thick.
Beurre blanc reduction (before butter): Make up to 1 hour ahead; reheat gently before adding butter.
Potato chip crumbs: Crush up to 1 day ahead; store in airtight container at room temperature.
Breaded fish (unbaked): Can be prepared up to 2 hours ahead; refrigerate on a parchment-lined sheet, uncovered.
Complete beurre blanc and cooked fish: Must be made just before serving.
Wine Pairing:
Spanish mackerel's richness and the earthy black beans call for a wine with enough weight and acidity to balance:
Albariño: Bright acidity, slight salinity
Grüner Veltliner: Herbal notes complement the beans
Vermentino: Mediterranean character suits the fish
Dry rosé: Versatile, refreshing contrast
Variations:
Tortilla Chip Crust: Use crushed tortilla chips instead of potato chips for a Southwestern profile. Add lime zest to the crumbs.
Chorizo Black Beans: Sauté 2 oz diced Spanish chorizo with the shallots before adding beans. Omit butter from the purée.
Herb Beurre Blanc: Add 2 tablespoons mixed fresh herbs (tarragon, chervil, parsley) to the finished beurre blanc.
Pan-Roasted Variation: Skip the oven step; cook entirely on stovetop over medium heat, 3-4 minutes per side, basting with butter.
Other Fish: This preparation works beautifully with salmon, arctic char, or striped bass. Adjust cooking time based on thickness.
Ingredients
For the Black Bean Purée:
1 can (15 oz/425g) black beans, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1 small shallot, minced
½ teaspoon ground cumin
¼ teaspoon smoked paprika
½ cup (120ml) chicken or vegetable stock
1 tablespoon fresh lime juice
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Fresh cilantro, chopped (optional)
For the Beurre Blanc:
2 tablespoons finely minced shallot
½ cup (120ml) dry white wine
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
½ cup (115g) cold unsalted butter, cut into ½-inch cubes
½ teaspoon fine sea salt
Pinch of white pepper
1 tablespoon fresh chives, minced
For the Potato Chip Crusted Mackerel:
4 Spanish mackerel fillets (about 5 oz/140g each), skin on
3 oz (85g) kettle-cooked potato chips (plain salted)
2 tablespoons all-purpose flour
1 large egg
1 tablespoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons neutral oil (grapeseed or vegetable)
2 tablespoons unsalted butter
For Finishing:
Fresh chives, cut into 1-inch batons
Microgreens or pea shoots
Flaky sea salt
High-quality olive oil
Lemon wedges
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
Make the Black Bean Purée:
Heat olive oil in a medium saucepan over medium heat. Add garlic and shallot; cook until softened and fragrant, 2-3 minutes. Add cumin and smoked paprika; stir 30 seconds until fragrant. Add black beans and stock. Bring to a simmer and cook 5 minutes to let beans absorb flavors. Transfer to a blender or use an immersion blender. Add lime juice, salt, and pepper. Blend until completely smooth, scraping down sides as needed. Return to saucepan over low heat. Stir in butter until incorporated. Taste and adjust seasoning generously; the purée should be well-seasoned on its own. Add more salt if needed. Keep warm over very low heat, stirring occasionally. Fold in cilantro just before serving if using.
Make the Beurre Blanc:
Combine shallot, white wine, vinegar, and lemon juice in a small saucepan. Bring to a simmer over medium heat. Reduce until about 2 tablespoons of syrupy liquid remain, 5-7 minutes. The concentrated reduction provides flavor backbone; skipping this step results in a mild sauce. Reduce heat to low. Add cold butter one cube at a time, whisking constantly. Each piece should be mostly incorporated before adding the next. The sauce should never boil; if it gets too hot, lift pan off heat while whisking. The emulsion breaks above 160°F. Once all butter is incorporated, remove from heat. Season with salt and white pepper. Taste the sauce; it should have noticeable seasoning and pleasant acidity. Add more salt if it tastes flat. Stir in chives. Keep warm in a thermos or over a pan of barely warm water.
Prepare the Potato Chip Crust:
Place potato chips in a food processor. Pulse until you have a mixture of fine crumbs and small pieces; some texture is desirable, do not pulverize to powder. Transfer to a shallow dish. Set up a breading station: flour seasoned with half the salt and pepper in one dish, egg beaten with Dijon mustard in another, potato chip crumbs in a third.
Prepare and Cook the Mackerel:
Pat mackerel fillets completely dry with paper towels. Season flesh side with remaining salt and pepper. If fillets are thicker than ¾ inch, consider butterflying for even cooking. Dredge each fillet flesh-side only in seasoned flour, shaking off excess. Dip flour-coated side in egg mixture, letting excess drip off. Press firmly into potato chip crumbs, coating evenly. The crust goes on the flesh side only; skin side will crisp directly in the pan. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Preheat oven to 400°F. Place mackerel fillets in the pan crust-side down first. Cook without moving until crust is golden and crisp, 2-3 minutes. Carefully flip fillets to skin side. Add butter to the pan. Transfer skillet to preheated oven. Roast 4-6 minutes until fish is just cooked through; flesh should be opaque and flake easily but still moist. Check at 4 minutes. Internal temperature should reach 145°F for fully cooked fish.
To Plate:
Spoon a generous swoosh of black bean purée onto each warm plate. Place mackerel fillet on or beside the purée, crust-side up. Drizzle beurre blanc around the fish and over the plate. Garnish with chive batons and microgreens. Finish with flaky sea salt over the crust, a drizzle of olive oil, and a lemon wedge on the side.
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