Fish and Chips Recipe
Beer-battered cod served with Old Bay fries and gribiche sauce.
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Ingredients
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Fish and Chips Ingredients
Method
Preparation Directions
Prepare the Fries
Peel and cut the potatoes into thick fries. Rinse them in cold water and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season immediately with Old Bay seasoning.
Make the Beer Batter
In a mixing bowl, combine flour, baking powder, salt, and pepper. Gradually whisk in the beer until you have a smooth batter.
Fry the Cod
Dip each cod fillet into the batter, allowing excess to drip off. Carefully lower them into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Prepare the Gribiche Sauce
In a bowl, whisk together egg yolks, Dijon mustard, capers, pickles, parsley, and lemon juice. Slowly drizzle in olive oil while whisking until emulsified.
Serve
Plate the fish and chips together and serve with gribiche sauce on the side.