Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : 4

With a light and airy batter studded with sesame seeds and a vibrant, herbal dipping sauce, Chef Ludo Lefebvre’s take on fish and chips is fresh-tasting and crispy. Any firm white fish will work well here, black cod is Lefebvre’s preference since it’s oil-rich and has a lovely mild flavor.

How to Make It

Step 1    Make the dipping sauce

Bring a large pot of salted water to a boil and prepare an ice bath. Blanch the zucchini until tender-crisp, about 3 minutes, remove and shock in an ice bath for 1 minute until cool. Drain and puree the zucchini with garlic, yogurt, tarragon, cilantro, and chives in a blender until smooth. Season with salt and pepper to taste.

Step 2    

Heat the oil to 350° in a very large enameled cast iron pot. Fry the sliced potatoes in 3 batches, separating the slices as you add them to the pot. Keep the oil between 340° and 350°. Be careful as the oil may splatter. Stir with a slotted spoon so the chips stay separate. Remove when they turn golden brown, about 4 minutes, and place on a plate lined with a paper towel. Season with salt immediately.

Step 3    Immediately before frying, make the batter

Combine the flour and lemon juice and zest. Add the cold sparkling water, black pepper, and sesame seeds and mix thoroughly. One filet at a time, dip fish in batter, coating each piece completely, and let extra batter drip off fish.

Step 4    

Fry battered fish for approximately 3 minutes or until golden brown. Remove and place on a plate lined with a paper towel. Season with salt immediately.

Step
Step 5    

Serve the fried fish and potatoes with the dipping sauce.

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