So why not wrap the fish in the chips? This recipe was inspired by not only the classic fish n’ chips but a appetizer we used to make back 20 years ago in a Dallas hotel I was sous chef at. We used to take a scallop and par cook it and then wrap it in chinese broccoli leaves. Then we would take julienned potatoes that were blanched and wrap the potato around the scallop and You would finish by placing the bundle into a tempura batter and then frying it!. Here is the recipe I hope you enjoy it!

Fish and chips
1 lb cod or black cod cut into 6 2.5 oz pieces
1 1/2 potatoes peeled and julienned and blanched
1/2 cup rice four
1/2 cup corn starch
1/4 flour
3/4-1 cup cold soda water

Asian gribiche
6 hard boiled egg yolks
1/2 cup of oil
1 garlic clove
1 Habanero
2 tbsp Dijon
1/4 cup pickle juice
2 tbsp rice wine vinegar
3 tbsp of koji
3 tbsp of tamari
Salt if needed

Celery leaves fried
Horseradish grated
Chives

For the Gribiche,

Place hard boiled yolks, habanero, garlic, soy, koji, pickle juice, vinegar, and mustard in a blender.  Puree until smooth, while running add oil in a smooth, slow, steady stream until the sauce emulsifies.  season with salt.   Set aside for later.  


For the Fish,

In a bowl place flour, rice flour, and corn starch in a bowl. Season lightly with salt and then pour in the soda water. Stir together with a whisk until it resembles a light batter. Take a handful of julienne potatoes that have been drained well and place them into the tempura batter. Then try and place 1 piece of fish in the middle and wrap the potato and batter all around the fish.

To Finish

Place the fish into a 350 degree fryer and fry for 4-5 minutes until golden brown and cooked through. Take out and place onto a paper towel to drain. Season with salt. Repeat with the remaining pieces of fish. Place a spoonful of the gribiche sauce onto the plate. Place the fish and chips on top. Finish with fried celery leaves, chives, and horseradish freshly grated. Serve and enjoy!

fish and chips1.JPG

2nd option with no celery leaves

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