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Sea Bass in a Coriander and Chilli Batter with Chips, Balsamic Samphire and Sauce Gribiche

Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.

FishSeafoodMain CourseGourmetFried
Estimated Nutrition
Calories
1291.1
kcal / serving
5164.2 kcal total
Carbs
70.7g
per serving
282.8 g total
Fat
87.2g
per serving
348.6 g total
Protein
56.1g
per serving
224.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Self-Raising Flour
50
g
Cornflour
1
tsp
Baking Powder
1
pinch
Sugar
CondimentsSauces
4
tbsp
Balsamic Vinegar
1
tsp
Dijon Mustard
1
tbsp
White Wine Vinegar
1
tbsp
Baby Capers
finely chopped
Dairy
50
g
Unsalted Butter
1
piece
Egg
free-range
2
piece
Egg
hard-boiled and finely chopped
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
50
g
Rice Flour
Liquids
300
ml
Sparkling Water
cold
NutsSeeds
50
g
Coriander
fresh, chopped
1
pinch
Sea Salt
flakes
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
1
tbsp
Tarragon
chopped
1
tbsp
Chives
chopped
1
tbsp
Parsley
chopped
OilsFats
1.2
l
Sunflower Oil
for deep-fat frying; beef dripping can be used alternatively
300
ml
Rapeseed Oil
Seafood
900
g
Sea Bass
filleted, skin and pinbones removed, cut into four portions
Vegetables
1
piece
Red Chilli
finely chopped
200
g
Samphire
washed
1
kg
Potatoes
large Maris Piper or King Edward, peeled
3
tbsp
Cornichons
finely chopped

Method

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