Fish and chips are traditionally beer-battered or deep-fried, and there’s nothing wrong with that. But I wondered: How about fish and chips made on a barbecue? Josephine, an Australian who knows a thing or two about grilling, took her assignment to heart, involving her husband and her sweet dog. The results are mouth-watering. I’m stacking up the food sections of The New York Times on which I plan to lay out a fresh grilled feast before the first day of Fall. -Maggie
Fish and chips has always been one of my favourite indulgences. There is something so dreamy about the delicious combination of fresh fish, starchy potatoes and a creamy tartare sauce. With the innovative cooking skills of my husband, Luke, and the assistance of my dog, Harley, we teamed up to create and enjoy our own version of fish and chips cooked entirely on a barbeque. We picked up a whole sea bream from the local market along with a trio of russet potatoes and a couple of beers. Luke whipped up a fresh batch of tartare, lathered the fish in lemon and salt, and grilled the chips on the barbeque. Served simply on a table covered in newspaper, this meal is all about getting your hands dirty. No plates allowed.
Fresh Fish and Tartare Recipe
- 1 whole medium fish (scaled and gutted)
- 3 russet potatoes
- 1 ½ tbsp ground sea salt
- 3 whole lemons
- ½ cup olive oil
- 1 cup mayonnaise
- 1 small pickled gherkin
- ¼ brown onion
Directions:Making the Tartare Sauce
- Finely dice small pickled gherkin and brown onion.
- Juice half a lemon and mix with mayonnaise.
- Add diced gherkin and onion to mayonnaise and lemon mixture and stir.
- Add a pinch of salt and pepper for flavour.
- Let the tartare sauce sit in fridge to cool.
- Lay the fish on a chopping board or kitchen surface.
- Cut slits on either side of the fish 3 inches apart.
- Generously lather with salt on each side and on the inside.
- Rub oil over the fish cage so that the fish does not stick.
- Gently place the whole fish into cage.
- Place the cage with the fish on barbeque hot plate and cover.
- Cook for ten minutes on each side or until crisp and brown (fish is a delicate meat so be sure to only turn once).
- Thoroughly clean potatoes and leave the skin on.
- Slice potatoes into 1cm thick slices lengthways.
- Put water on the boil and let the potato slices cook for 5 - 8 minutes.
- Remove chips from boiling water, place on a large tray and drizzle with ½ cup of olive oil (or an oil that is suitable for barbecues).
- Gently spread chips over barbecue grill plate and cook on all sides until golden brown. You are now ready to serve! Enjoy with a few cold beers, drizzle with a generous amount of lemon and season with salt.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.