Fish and Chips
Rated 5.0 stars by 1 users
Servings
2-4
The key to great fish and chips is in the batter. It should be light and crispy, providing just the right crunch to contrast with the soft fish. As for the chips, they need to be perfectly golden on the outside, yet soft and fluffy on the inside. It’s all about balance.
For an extra touch of elegance, try adding a little caviar on top of the fish just before serving. It’s entirely optional, but it adds a delightful pop of flavor that makes this dish feel a little extra special.
Serve with a squeeze of fresh lemon, a sprinkle of salt, and maybe a side of tartar sauce, and you’ve got a plate of pure comfort. It’s simple, satisfying, and reminds me of those cozy moments when food just feels like a hug on a plate.
Ingredients
Fish (Salt Cure - 30 min):
- 225 g fresh pike-perch fillets (or other suitable white fish)
- 1 liter cold water
- 120 g sea salt
Batter:
- 150 ml flour (plus more for coating)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 125 ml cold beer
- 1 drizzle of honey
- 1 pinch of sea salt
Tartare Sauce:
- 200 g mayonnaise
- 1 small shallot, finely diced (about 2 tbsp)
- 3-4 cornichons, finely diced (about 2 tbsp)
- 1 tbsp capers, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- Zest of 1 lemon
- 1-2 tbsp lemon juice (adjust to taste)
- Salt, to taste
Mushy Peas:
- Green peas, blanched (about 300g)
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped mint
- 1 small red chili, finely diced
- 1 tbsp lemon juice
- 1 tbsp olive oil
To Serve:
- Crispy fries
- Lemon wedges
- Caviar (optional)
Directions
Salt Cure the Fish:
In a large bowl, mix the cold water and sea salt until the salt dissolves.
- Submerge the pike-perch fillets in the brine and let them salt cure for 30 minutes. This process helps firm up the fish and enhances its flavor.
Prepare the Batter:
In a large bowl, combine 150 ml of flour, cornstarch, baking soda, a pinch of sea salt, and the drizzle of honey.
- Gradually add the cold beer while whisking until you have a smooth batter. Let it rest for 10-15 minutes to allow the ingredients to meld.
Make the Tartare Sauce:
In a small bowl, combine the mayonnaise, finely diced shallots, cornichons, capers, dill, tarragon, and lemon zest.
- Stir in 1-2 tbsp of lemon juice to balance the flavors and season with salt to taste. Set aside in the fridge to chill.
Prepare the Mushy Peas:
Blanch the green peas in boiling water for a few minutes until tender, then drain.
- Mash the peas lightly, leaving some texture, and stir in the chopped parsley, mint, and diced red chili.
- Add a squeeze of lemon juice and a drizzle of olive oil to enhance the flavors. Season with salt to taste.
5. Prepare the Fries:
Peel and cut potatoes into fries. Heat oil in a deep fryer or large pot to 180°C (350°F).
- Fry the potatoes in batches until golden and crispy. Drain on paper towels and season with salt while hot.
6. Fry the Fish:
After the fish has salted for 30 minutes, pat it dry with paper towels.
- Coat each fillet lightly in flour, then dip it into the prepared batter, making sure it’s well-coated.
- Carefully fry the battered fillets in hot oil (about 180°C or 350°F) for 4-5 minutes, or until golden and crispy on the outside. Remove from the oil and drain on paper towels.
7. Serve:
Plate the crispy fries and top with the golden, battered fish fillets.
- Serve with a generous scoop of mushy peas on the side.
- Add a dollop of tartare sauce and garnish with lemon wedges. If desired, top with a small spoonful of caviar for a luxurious touch.