Fish and Chips

For the Fish

1 1/2 liters grapeseed oil (or neutral oil with high smoke point)

4 new Yukon gold potatoes, sliced thin on a mandolin

Salt

Juice from 1 lemon

1 1/2 cups all-purpose flour

1 1/2 cups cold sparkling water

1/2 teaspoon black pepper

1/3 cup sesame seed

16 ounces white fish filets, cut into 2-ounce rectangles, 2 x 3 inches

For the Dipping Sauce

1 medium zucchini, large dice

3 cloves garlic

1/2 cup yogurt

1/2 cup tarragon

1/2 cup cilantro leaves

1/2 cup chives

In a large pot, heat the oil to 340 F. Fry the sliced potatoes, separating the slices as you add them to the pot. Be careful as the oil may splatter. Stir with a slotted spoon so the chips stay separate. Remove when they turn golden brown and place on a plate lined with a paper towel. Season with salt immediately.

For the batter, zest and squeeze the juice from one lemon into a bowl with the all-purpose flour. Add the cold sparkling water, black pepper, and sesame seed and mix thoroughly.

Fry battered fish for approximately 3 minutes or until golden brown. Remove and place on a plate lined with a paper towel. Season with salt immediately.

For the dipping sauce, heat a large pot of boiling, salted water. Blanch the zucchini until al dente, remove and shock in an ice bath. Reserve the blanched and cooled zucchini. Blend the zucchini with garlic, yogurt, tarragon, cilantro and chives.

Serve the fried fish and potatoes with the green dipping sauce.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photo courtesy of Chloe Crespi)