Serves 4

2 lbs
fresh mako shark, cubed and skinned

1 cup
Rio’s Mandarin Marinade

½ cup
Asian-style dry tempura mix

3 cups
beer (Cape May Brewery suggested)

2 tsp
black sesame seeds

4 potatoes

2 lemons
cut into wedges

2-4 cups
cooking oil

1 tsp
garlic, minced

1 cup
mayonnaise

to taste
wasabi paste, salt and pepper

Richard Rutherford III, general manager

Method:

To make beer batter, combine tempura mix, beer, mandarin marinade and sesame seeds.

To make wasabi aioli, combine mayonnaise and your desired amount of wasabi paste. Add juice from lemons, garlic, salt and pepper.

To make fish and potato wedges, preheat oven to 400 degrees. Bake whole potatoes for one hour, allow to cool and cut into wedges. Heat oil to 350 degrees and fry potatoes by completely submerging in oil until turning a dark, golden brown. Remove and season with Old Bay. Coat shark with beer batter and fry in oil for five minutes. Remove from oil and allow to dry and cool on a paper towel. Serve fish and chips with wasabi aioli and coleslaw.

When You Go:
Rio Station
3505 Route 9 • Rio Grande
609-889-2000 • riostation.com