Fish and chips

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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

Garnish

  • 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

Cod

  • 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

Finish

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

Instructions

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.