• Course

    Lunch,
    Main course

  • Category

    Classics,
    Fish,
    Vegetables

  • Cooking technique

    Baking,
    Grilling

  • Level

    Easy


  • Prep time

    15 minutes

  • Cook time

    50 minutes

  • Total

    65 minutes

  • Amount

    4 persons

Fish&Chips

The ultimate fish and chips? You can make a delicious version of it yourself on your Big Green Egg. It will give the potato wedges and fish that delicious, subtle Big Green Egg flavour and, as a bonus, you can also grill some green asparagus on your kamado. Let’s get started and give this quintessentially English dish a flavour boost!

INGREDIENTS

CHIPS

  • 6 Roseval potatoes
  • 1 tbsp olive oil
  • ½ tbsp ras el hanout

FISH

  • 4 tbsp sunflower oil
  • 8 30 g pieces of skinless cod fillet
  • ½ tbsp ras el hanout
  • 50 g tempura flour
  • 75 ml ice-cold water

VEGETABLES

  • 12 green asparagus spears
  • 1 tbsp olive oil

REMOULADE SAUCE

  • 10 g capers
  • 20 g cornichons
  • 1 sprig of flat leaf parsley
  • 150 ml mayonnaise

IN ADVANCE

  1. Light the charcoal in the Big Green Egg and heat to a temperature of 180 °C using the Stainless Steel Grid.
  2. For the remoulade sauce, drain and finely chop the capers and cornichons. Remove the parsley leaves from the stalks and chop them finely. Mix all ingredients for the sauce and keep in the fridge until serving.
  3. Wash the potatoes and pat them dry. Cut each potato lengthwise into 6 wedges.

METHOD

  1. Heat the Cast Iron Skillet on the grill. Drizzle the potato wedges with the olive oil and sprinkle with the ras el hanout and salt and pepper to taste.
  2. Add the potato wedges to the skillet and close the lid of the EGG. Fry the potato wedges for about 20 minutes until tender and golden brown, stirring occasionally.
  3. Scoop the potato wedges out of the skillet and set them aside. Add the sunflower oil to the skillet and raise the temperature of the EGG to 200 °C. Sprinkle the cod fillet pieces with the ras el hanout and salt and pepper to taste. Mix the tempura flour with the iced water to form a batter; the batter should be about as thick as pancake batter.
  4. Dip the cod fillet pieces in the batter and add them to the skillet. Close the lid of the EGG and fry the cod for 3-4 minutes. Flip the cod and fry for another 3-4 minutes so that the cod is cooked through and both sides are golden brown and crispy. Meanwhile, remove the hard ends of the asparagus. Coat them with the olive oil and sprinkle with salt and pepper to taste.
  5. Scoop the cod from the skillet and leave the skillet on the grill. Place the asparagus on the grill and grill for about 2 minutes. Flip the asparagus and grill for another 2 minutes. Once you have flipped the asparagus, add the potato wedges to the skillet and fry for a few more minutes.
  6. Scoop the chips from the skillet and divide between the plates with the fish and grilled asparagus. Serve with the remoulade sauce.

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