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Recipe courtesy of Anton Edelmann

Fish and Chips with Basil Oil

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 4 seervings
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20 ounces potatoes

Vegetable oil

2 ounces fresh cilantro

Pea puree:

1 large white onion, diced

1 garlic clove, peeled and chopped

6 ounces white wine

6 ounces heavy cream

1 pound frozen peas

1 teaspoon chopped fresh mint

Green Herb Salad:

1 tablespoon vinegar

1 tablespoon lime juice

2 tablespoons extra-virgin olive oil

1 tablespoon chervil

1 tablespoon chives

1 teaspoon basil

3 sprigs dill

2 ounces celery leaves, chopped

1 ounce rocket (arugula)

Salt and pepper

Saffron sauce:

1 large white onion, diced

2 carrots, chopped

1 leek, chopped

16 ounces white wine

6 ounces heavy cream

5 strands saffron

2 tablespoons butter

Tempura batter:

1 egg yolk

1 cup flour

1 cup dry white wine

1 cup cold water

4 scallops

8 ounces salmon

8 ounces John Dory fish

8 ounces halibut

4 langoustines


  1. To prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil. 
  2. Place 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests. 
  3. To make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm. 
  4. For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper. 
  5. For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm. 
  6. To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter. 
  7. In a large pot, heat the oil to 350 degrees F. 
  8. To prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot. 
  9. To serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.
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