Here is another version of fish and chips recipe to add to the list of recipes! This one has a smashed fried potato along with a gribiche sauce instead of a tartar sauce.
If you have been to any of the commonwealth countries then you know fish and chips are a staple ! If you haven't been then you know it is probably just as popular right here in the states as well!
The batter I used on this fish is a cross between tempura and beer batter. I like the crunch of the rice and corn starch mixture without the batter being to heavy and doughy.
That’s really the only difference in this recipe. Regardless of these little tweaks in the recipe it was still delicious. Something for to satisfy those comfort night cravings. Here is the recipe for how to make fish and chips, I hope you enjoy it!
Fish and Chips with Gribiche and Smashed Fried Potatoes
Beer Batter Fish
- 2 lb cod fish (cut into 3 oz pieces)
- 1 cup rice flour
- 1 cup corn starch
- 18 oz beer (plus a little more if need be)
- 1 tsp salt
- 1/2 cup gribiche sauce
- 2 lbs baby yukon potatoes (boiled until just done)
- 1/4 cup nasturtium leaves
For the beer batter
Place all the dry ingredients in a bowl and mix well. With a whisk add the beer until you have formed a smooth batter.
You might have to play with the consistency a little bit. You want the batter looking like a thick crepe batter, a little thinner than a pancake batter.
For the potatoes
Boil the potatoes in salted water until they are tender all the way through. Strain out and place on a cutting board. Using a butchers mallet or the bottom of a pan, lightly smash the potatoes.
Then place 4 cups of oil in pot or deep fryer and heat to 325 degrees. Place a few potatoes in the fryer at a time not to over crowd the fryer. Fry for 2-3 minutes until golden brown.
Strain out on to a paper towel and season with salt. Continue the same process with the remaining potatoes.
Take the cod and dip each piece into the batter and then into the fryer. Only add a few pieces at a time not to over crowd the fryer. Cook for 4-5 minutes until golden brown.
Strain out on to a paper towel and season with salt. Continue the same process with the remaining pieces of fish. Add a few spoonfuls of gribiche sauce to the plate. Add some potatoes, and fish. Garnish with nasturtiums, serve and enjoy!