Grilled Lemon Garlic Salmon
A bright, quick-grilled salmon fillet with a zesty lemon-garlic glaze, served with a light herb-dressed salad. Simple, healthy, and perfect for a weeknight seafood dinner.
seafoodgrilledgluten-free
Classic Fish and Chips
Crispy beer-battered white fish with thick-cut oven fries and a simple tartar sauce.
Servings2
Prep15m
Cook45m
BritishSeafoodComfort Food
Directions
Heat oven to 220°C. Cut potatoes into thick chips (about 1.5–2 cm). Rinse briefly, then dry very well.
Dry chips thoroughly to reduce splatter and improve crisping.Toss chips with about 15 ml of the oil and half the salt. Spread on a hot baking tray in a single layer. Bake until browned and crisp, turning once halfway.
If you have a wire rack, set it on the tray to improve airflow and crispness.Make tartar sauce: finely chop pickles (and capers if using). Mix with mayonnaise, a squeeze of lemon juice, and a little lemon zest. Season with a pinch of salt and pepper. Refrigerate.
Letting it sit while you cook improves flavor.Heat frying oil in a deep pot to 180°C (use enough oil depth to submerge the fish pieces).
Keep a lid nearby and avoid overfilling the pot.Pat fish very dry and cut into 2 pieces if needed. Lightly season with salt and pepper. Dredge in a thin coating of flour (take from the total flour).
A light flour coat helps the batter cling.Whisk remaining flour with baking powder and a pinch of salt. Whisk in cold beer until you get a thick, pourable batter (like heavy cream).
Do not overmix; a few small lumps are fine.Dip fish into batter, let excess drip off, then fry in batches until deep golden and cooked through.
Maintain oil around 175–185°C; adjust heat between batches.Drain fish on a rack or paper, and lightly salt immediately. Serve with chips, tartar sauce, and lemon wedges.
For extra crunch, hold fried fish on a rack in a 100°C oven while finishing batches.
