Light tempura-style battered fish with beef-fat fries and pea puree.
Beef dripping is rendered beef fat; available at butchers. Tempura technique creates lighter batter than traditional beer batter.
Pea puree should be vibrant green; do not overcook peas. This is Michelin-pub cooking.
Ingredients
Scale
Measurement units
- 4 oz Halibut fillets, about 6 oz each
- 2 ½ lb Maris Piper or Russet potatoes
- 4 cup Beef dripping
- 1 cup Rice flour
- ½ cup Cornstarch
- ½ tsp Baking soda
- 2 tsp Salt
- ½ cup Vodka, ice cold
- ¾ cup Soda water, ice cold
- 2 cup Fresh or frozen peas
- 2 tbsp Fresh mint
- 2 tbsp Creme fraiche
- 2 whole Eggs
- 1 piece Shallot, minced
- 2 tbsp Capers, chopped
- 2 tbsp Cornichons, chopped
- 2 tbsp Fresh tarragon, chopped
- 3 tbsp Olive oil
- 1 whole Lemon
Ingredients
Scale
Measurement units
- 4 oz Halibut fillets, about 6 oz each
- 2 ½ lb Maris Piper or Russet potatoes
- 4 cup Beef dripping
- 1 cup Rice flour
- ½ cup Cornstarch
- ½ tsp Baking soda
- 2 tsp Salt
- ½ cup Vodka, ice cold
- ¾ cup Soda water, ice cold
- 2 cup Fresh or frozen peas
- 2 tbsp Fresh mint
- 2 tbsp Creme fraiche
- 2 whole Eggs
- 1 piece Shallot, minced
- 2 tbsp Capers, chopped
- 2 tbsp Cornichons, chopped
- 2 tbsp Fresh tarragon, chopped
- 3 tbsp Olive oil
- 1 whole Lemon
Instructions
Start chips and make gribiche
Cut potatoes into thick chips. Simmer in salted water 15 minutes until nearly falling apart. Drain carefully, cool on rack. Hard boil eggs, separate yolks and whites. Mash yolks with 0.5 teaspoon salt and olive oil until smooth. Chop whites. Fold in whites, shallot, capers, cornichons, tarragon, and 1 tablespoon lemon juice.
Ingredients
- potatoes (2 ½ lb)
- eggs (2 whole)
- salt (½ tsp)
- olive oil (3 tbsp)
- shallot, minced (1 piece)
- capers (2 tbsp)
- cornichons (2 tbsp)
- tarragon (2 tbsp)
- lemon juice (1 tbsp)
Make the pea puree and first fry chips
Blanch peas 2 minutes in boiling salted water. Shock in ice water. Blend with mint, creme fraiche, and 0.25 teaspoon salt until smooth. Keep warm. Heat beef dripping to 275F. Fry chips 5 minutes until cooked through. Drain. Increase temperature to 375F.
Equipment
- blender
- deep fryer
- thermometer
Ingredients
- peas (2 cup)
- mint (2 tbsp)
- creme fraiche (2 tbsp)
- salt (¼ tsp)
- beef dripping (4 cup)
Make the tempura batter and fry fish
Whisk rice flour, cornstarch, baking soda, and 1 teaspoon salt. Add ice cold vodka and soda water; stir briefly with chopsticks. Batter should be lumpy. Pat halibut dry, season with remaining salt. Dip in batter and fry at 375F for 5 minutes until pale gold and crispy. Drain on wire rack.
Equipment
- deep fryer
- thermometer
Ingredients
- rice flour (1 cup)
- cornstarch (½ cup)
- baking soda (½ tsp)
- salt (1 ¼ tsp)
- ice cold vodka (½ cup)
- ice cold soda water (¾ cup)
- halibut fillets (4 oz)
Final fry chips and plate
Fry chips again at 375F for 4 minutes until deep golden and crispy. Drain and season. Swoosh pea puree on warm plates. Place fish alongside. Stack chips neatly. Spoon gribiche beside fish. Serve immediately.
Equipment
- deep fryer
Ingredients
- salt (¼ tsp)
Before you cook
Cook notes
- • Beef dripping is rendered beef fat; available at butchers.
- • Tempura technique creates lighter batter than traditional beer batter.
- • Pea puree should be vibrant green; do not overcook peas.
- • This is Michelin-pub cooking.
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