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Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Jon Langley, Culinary Director of Dexter Brewhouse and Magnuson Café & Brewery.


Jon grew up on Bainbridge Island. While on Bainbridge, he had worked as a dishwasher at Ruby's Café and Winslow Way Café. After moving to D.C., he met other dishwashers and started working at Savory Tacoma Park, Maryland. During summers, he worked at produce stands. When he was 17, the family moved to Washington, D.C. He knew he wanted to return to the Northwest after graduation and stay in the restaurant industry. He attended the Art Institute from 2000-2002. On his first day of class, he met his future wife; they married 3 years later. Fresh out of culinary school, he went to work at the Sorrento Hotel under Chef Brian Scheehser, moving to the Iris Grill in Issaquah as a sous chef. He then spent 2-3 years at Osteria La Spiga with Chef/Owner Sabrina Tinsley. At the end of 2008, he went to work for Heavy Restaurant Group at Purple downtown, reuniting with Chef Harry Mills who had been one of his instructors at the Art Institute. He was the sous chef there for four years. He moved to Kirkland's Purple staying until it closed for remodel, then moved around to various Heavy locations: The Commons in Woodinville, opening of Meet the Moon, then on to Thackery. This led to his hiring as Culinary Director for Dexter Brewhouse and Magnuson Café & Brewery in November 2017.


Create a perfect batter for fish, by Culinary Director Jon Langley

Use vodka in the batter for fish and chips instead of beer. It creates a lighter, crispier crust.


Fried Pacific Cod

Serves 1

Pacific Cod Fish

One 6-ounce filet Pacific cod, boneless

Batter

2 parts vodka, 1 part mineral water
Enough cornstarch and all-purpose flour to make "pancake batter" consistency
Add the flour mixture slowly so it doesn't get too thick


For the dredge
1 cup cornstarch
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon finely ground white pepper
1 tablespoon Old Bay seasoning

Lightly dredge the fish in the dry mixture and shake off any excess. Fish should be fully coated.

Dip the fish in the batter and "squeegee" off with fingers. There should be a very thin coating of batter on the fish.

Deep fry the fish in 350-degree Canola clear fry oil until the internal temperature reaches 145 degrees.

Serve with tartar sauce, a lemon wedge, coleslaw and French fries.

Magnuson Cafe & Brewery
7801 62nd Ave NE
Seattle, WA 98115
206-525-1669

magnusonbrewery.com

Dexter Brewhouse
803 Dexter Ave N
Seattle, WA 98109
206-403-1228

www.dexterbrewhouse.com

October 2018


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