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Ingredients
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Fish
Chips
Sauce Gribiche
Method
Prepare the Chips
- 1
Slice the Potatoes
Wash and peel the russet potatoes. Cut them into thick strips, about 1/2 inch wide.
- 2
Soak the Potatoes
Place the potato strips in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 325°F (160°C).
- 4
Fry the Chips
Drain the potatoes and pat them dry with paper towels. Fry them in batches for about 5-7 minutes until they are pale and just tender. Remove and drain on paper towels.
- 5
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 6
Finish Frying
Fry the chips again in batches for another 3-5 minutes until golden brown and crispy. Drain on paper towels and season with salt.
Prepare the Fish
- 7
Season the Cod
Pat the wild Atlantic cod fillets dry and season both sides with salt and black pepper.
- 8
Make the Batter
In a bowl, whisk together the all-purpose flour, beer (or sparkling water), and a pinch of salt until smooth.
- 9
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).
- 10
Batter and Fry the Fish
Dip each cod fillet into the batter, allowing the excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Make the Sauce Gribiche
- 11
Chop the Eggs
Peel the hard-boiled eggs and chop them finely.
- 12
Combine Ingredients
In a bowl, mix the chopped eggs, Dijon mustard, white wine vinegar, and olive oil until well combined.
- 13
Add Flavor
Stir in the capers and chopped parsley, and season with salt and black pepper to taste.
Serve
- 14
Plate the Dish
Serve the hot fish alongside the crispy chips, and drizzle the sauce gribiche over the top or serve on the side.
