Mike Van de Elzen: Beer battered fish with Sauce Gribiche

Welcome back everyone.  I hope we are all well and managed to get a bit of a break.   The Van de Elzen household managed to get a decent break which was well deserved and well overdue.   After 30 plus years of working in hospitality, having a Christmas break is still quite a foreign thing to me, but being out and about with what seemed most of the country was pretty cool.  Mountain biking in Taupo was amazing, but one of the highlights was catching and cooking some beautiful snapper! Which we simply beer battered and served super crispy with some hot chips.   So this week, I want to show you how to cook a Kiwi icon- super crispy beer battered fish.  Beer battered fish w Sauce Gribiche  Cook time: 5 minutes  Prep time: 10 minutes  Serves: 4  1 cup mayonnaise   2 hard boiled eggs, peel & chopped   1 large shallot, small dice   1 tbsp capers, chopped   4 gherkins, fine dice   1 lemon, zest & juice  1 tbsp parsley, chopped   2 pieces of snapper, cut in half   1 bottle beer   1 cup plain flour   sea salt   cracked pepper   Oil for shallow frying   Oven baked chips  To make up the Sauce Gribiche, simply combine all the ingredient and season with some sea salt and cracked pepper.   Pour the beer into a mixing bowl and add in a 1/4 of the flour. Using a whisk mix until smooth. Continue to add the flour until you have reached a thick but still pourable mixture. Season with a pinch of salt.   Heat oil to approx 170*c or test by dropping in a touch of batter. The batter should gently fall to the bottom of the pot before rising up again to a slow bubble.   Run the fish through the batter and then carefully run the coated fish through the batter before fully letting the fish go into the oil. You don’t want to just drop the fish into the oil, as it will drop quickly and stick to the bottom.   Serve alongside your Sauce Gribiche along with some crispy chips.   Enjoy! Mike's website- goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.