An Americanized take on fish and chips inspired by Midwest traditions, elevating classic elements with chef techniques. Brined halibut coated in a light, airy batter featuring potato starch and vodka, served with double-fried Michelin-star-shaped chips, marrow-enriched mushy peas, and a herb-forward homemade tartar sauce.
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Adapted from a video by Binging with Babish
British Chefs Judge My Fish & Chips (ft. Fallow) | With Babish
chicken stockfor cooking peas to add flavor~1 cupest.
marrow bones3
Yukon Gold potatoes~1½ lbest.
halibut loinsuse thicker fillet portions~2est.
kosher saltfor peas; additional salt needed for fish dry brine1 tsp
zest of lemon, lime, and orangeone of each, for fish dry brine1
granulated sugarfor fish dry brine in 1:1 ratio with kosher salt
~1 tbspest.
eggfor homemade mayonnaise1
garlic clovesmall clove, for mayonnaise1
strong Irish mustardfor mayonnaise~1 tspest.
lemon juicesmall squeeze, for mayonnaise1 pinch
vegetable oilone cup per egg for mayonnaise; additional for frying chips and fish1 cup
crème fraîche3 tbsp
capers2 tbsp
cornichonsfinely minced, plus one pickled cocktail onion5
shallotfinely minced, for tartar sauce~1est.
fresh chivesfor tartar sauce~1 tbspest.
marjoramfor tartar sauce~½ tspest.
fresh dillchopped, for tartar sauce2 tbsp
fresh parsleychopped, for tartar sauce2 tbsp
yuzu extractfor tartar sauce, use sparingly~¼ tspest.
all-purpose flourfor batter150 g
white rice flourfor batter75 g
potato starchfor batter75 g
paprikafor batter½ tsp
turmericfor batter½ tsp
baking powderfor batter, for lightness½ tsp
vodkafor batter200 ml
beer (American lager)for batter~1 cupest.
Steps
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1
Prepare the mushy peas: Combine marrowfat peas (200 g) with water or chicken stock. Add salt and marrow bones. Roast the bones in a 425°F oven until they release fat and brown lightly. Once roasted, scoop the marrow fat into the pea mixture. Simmer for 2.5–3 hours until peas are completely soft and creamy, incorporating the roasted marrow fat during cooking.
2
Prepare the chips: Cut Yukon Gold potatoes into thick planks. Use a Michelin star-shaped cutter to punch out stars from each plank, creating distinctive star-shaped chips. Rinse the potatoes and blanch in boiling water for 15–20 minutes until nearly falling apart.
3
First fry the chips: Gently drop the blanched potato pieces into 400°F vegetable oil and fry for 5–10 minutes until just turning a light blonde color, not brown. Drain and cool completely.
4
Cure the fish: Place halibut loins on a rack. Make a dry brine: combine kosher salt and granulated sugar in a 1:1 ratio, add the zest of lemon, lime, and orange. Lightly sprinkle onto the fish (do not overdo it). Refrigerate for at least 30 minutes but no longer than 1 hour.
5
Make homemade mayonnaise: Crack one egg into a container the same width as the immersion blender head. Add a small clove of garlic (optional), strong Irish mustard, a pinch of salt, and a squeeze of lemon juice. Keep the blender head at the bottom, then slowly pour 1 cup of oil down the side on top of the egg. Once the oil settles, run the blender at full speed until it emulsifies, then slowly pulse upward.
6
Make the tartar sauce: Mix homemade mayonnaise (about 1 cup) with crème fraîche (3 tbsp). Fold in finely minced capers (2 tbsp), finely minced cornichons and one pickled cocktail onion, shallot, chives, marjoram, dill (2 tbsp), and parsley (2 tbsp). Add a small amount of yuzu extract. Whisk to combine. If too thin, cover with plastic wrap and chill in a cool place to thicken.
7
Second fry the chips: Fry the cooled chips again in 400°F vegetable oil until the exterior is crispy and light golden. If desired, give them one more quick fry just before serving to ensure heat and crispness. Drain and set aside.
8
Make the batter: Combine all-purpose flour (150 g), white rice flour (75 g), and potato starch (75 g). Add paprika (0.5 tsp), turmeric (0.5 tsp), baking powder (0.5 tsp), and kosher salt (0.75 tsp). Add vodka (200 ml) and beer. Whisk gently until just combined with some small lumps remaining. Pour some batter into an iSi whipped cream canister, then transfer to a squeeze bottle to create light, airy, bubble-filled batter.
9
Fry the fish: Dip the cured halibut loins into the batter and carefully place them into 400°F vegetable oil. Fry until golden, gently flipping once to ensure even cooking—avoid excessive handling to preserve the crispy coating. Fry for about 6–8 minutes until the batter is deep golden and the fish is cooked through.
10
Plate the dish: Place a pool of tartar sauce on the plate as the base. Arrange the fried fish on the sauce. Place the Michelin star-shaped chips around the plate. Dot with mushy peas. Optional: garnish with ossetra caviar and microgreens for a refined touch. Serve with salt and vinegar on the side.
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