Fish and chips

Credit: Credit : Pierre Monetta

Ingredients (4 people)

French Fries

  • 8 large Bintje potatoes
  • 2 L (1/2 gallon) frying oil
  • 1 lime zest
  • 10 cl (2/5 cup) white vinegar

Thai sauce

  • 20 g (1 and 1/3 tbsp) ginger
  • 1 lemongrass stalk
  • 1 chili pepper
  • 20 cl (4/5 cup) mirin
  • 30 g (2 tbsp) white vinegar
  • 1 egg yolk
  • 25 g (1 and 2/3 tbsp) mustard
  • 10 cl (2/5 cup) grape seed oil
  • 1 bunch Thai basil
  • 1 grated lime zest


  • 400 g (14 oz) fresh peas
  • 1 white onion
  • 1 drizzle of olive oil
  • 30 g (2 tbsp) butter
  • 1 L (4 cups) chicken stock


  • 800 g (28 oz) line-caught cod fillet
  • 100 g (2/5 cup) flour
  • 130 g (1/2 cup) beer
  • 1 egg white
  • 1 pinch of salt
  • 2 L (1/2 gallon) frying oil


  • 20 g (0.7 oz) pea sprouts
  • 1 grated lime zest
  • Salt
  • Pepper


Step 1: French Fries

Wash and peel the potatoes. Cut them into even, 1 x 6 cm (0.4 x 2.4 in) strips. Place them in a pot of cold, salted water. Bring to a boil, and cook until they begin to burst. Gently remove them from the water and let them dry overnight on a dry cloth.

Step 2: Thai sauce

Chop the ginger, lemongrass, and pepper, then put them in a skillet. Add the mirin and white vinegar, reduce by three quarters, and let cool. Combine the reduction, egg yolk, and mustard in a bowl, gently pour in the oil, and whisk until a mayonnaise forms. Finely slice the basil and add it to the bowl. Grate the lime zest over the top.

Step 3: Garnish

Shell the peas, reserving 2 tablespoons of the smallest ones. Chop the onion, then sweat it in a saucepan with the butter and a drizzle of olive oil. Add the rest of the peas, season with salt and pepper, then cover with the chicken stock. Cook for 10 minutes, blend, and cool immediately over a bowl filled with ice water to retain the bright green color of the purée.

Step 4: Cod

Cut the cod into 200 g (7 oz) portions. Make the tempura batter in a bowl: add the flour, beer, egg white, and salt, then whisk to combine. Chill the mixture. Heat the oil in a fryer at 180°C (356°F), coat the cod with the tempura batter, and fry for 5 minutes: the internal temperature must reach 52°C (126°F).

Step 5: Finish

With the oil still at 180°C (356°F), cook the fries until they are golden brown and crispy, then strain. Add the lime zest, vinegar, and salt. Place the fish on a bed of warm pea puree, and arrange the pea sprouts, raw peas, and lime zest around the plate. Pour the Thai sauce into a small bowl, and serve the French fries in a paper cone.


Parisian lager

This recipe was originally published in "Rech, 40 recettes de poissons, coquillages et crustacés" (Éditions Alain Ducasse)