This turned out really good despite the mess it made in the kitchen. I used the food processor quite a bit for the prep and ended up using all the food processor attachments! Read on to find out how!
For the turnip-potato hash
Followed this Martha Stewart recipe for inspiration
Shredded 3 potatoes and 2 turnips in the food processor (attachment used: shredding disk). Wrapped them in paper towels to absorb moisture and set aside while prepping fish.
When ready to cook, remove paper towel and mix in salt and pepper. Warm oil in large nonstick skillet over medium heat. Add potato and turnips to pan. Let sit for a few minutes to develop browning. Stir and continue the process until evenly browned.
For the slaw
Shredded 1/2 head of Chinese cabbage (attachment used: slicing disk).
Whisked together 2 tbsp mayonnaise, 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp wasabi paste (measurements are approximately at most were scoops, dashes, or squirts).
Mixed together the cabbage and mayonnaise mixture. Refrigerated until ready to serve.
For the fish nuggets
Slice cod (or substitute a firm white fish) into bite-sized pieces.
Assemble breading station - one dish with flour, second dish with an egg and beer, and the third dish bread crumbs. To the flour I added some Old Bay. For the egg and beer mixture I used a pilsner and about a 1:1 ratio of egg to beer. For the bread crumbs I toasted some sourdough cocktail bread slices then pulsed them into crumbs in the food processor.
Warm oil in large pot. Meanwhile prepare the fish for frying. Pass the fish through the flour, dip in the egg mixture, and then roll through the bread crumbs. Once the oil is hot place fish in the pot. After a few minutes, flip them over.
Wow-what a process! But know it was good.
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