Fish ‘n Chips with Oikos Spicy Soy & Lemon Dip by Chef Ned Bell

Directions

Famed Vancouver Chef, Ned Bell recently shared one of his favourite local recipes. 

This is a very simple recipe to create:

You can either make the fries yourself or buy pre made chips, but definitely try to make the Fish n Chips! You won’t be disappointed….

First off, we are deep fat frying, so you have to act carefully and safely.

If you have a deep fryer at home great, they are worth the small investment, otherwise a pot with canola oil and a thermometer will work just fine.

To make the Chips: 

-Cut the chips from Kennebec potatoes, approx. 1/8 of an inch by an 1/8 of an inch. Soak in cold water.

-This is a 2 step process; first you need to heat up your oil to a low temp (300 degrees) and then carefully blanch/cook the Chips for 3-5 minutes. Then you raise the temperature of the oil up to 350 degrees to cook the Fish and crisp up the Chips;

For the Fish:

-Get your local fish monger to cut you 3-4 oz pieces of fish (halibut & ling cod are the best)

-Season with sea salt and cracked black pepper; dredge the fish in plain ‘Cloud 9’ flour to coat all around

For the Batter:

-Whisk 2-3 cups ‘Cloud 9’ gluten free flour with 1 can of soda water & 1 tbsp baking powder.

-You want the batter thick enough to coat but thin enough to be delicate. This ratio should be perfect.

-Carefully drop the fish in the oil and cook for 3-4 minutes until golden brown

-The flour has a light speckled brown color to it so the fish with look that way too…it looks awesome and very appetizing!

-Bring the fish out of the oil, let rest on some paper towel and drop the Chips to get crispy!

Approx. 1 minute

For the Dip:

-1 tub Plain Oikos Greek Yogurt

-1-2 tbsp soy sauce(gluten free)

-1 tbsp tabasco

-1 lemon, juiced

Mix all the ingredients in with the Oikos and enjoy!

To Serve:

Toss the chips immediately when they come out of the oil with sea salt and serve crispy and hot with the Oikos Dip and the ‘Cloud 9’ Gluten Free Fish n Chips