Grilled Fish and Chips with Tartar Sauce on the Arteflame

Introduction

Fish and Chips is a classic British dish, featuring crispy battered fish fillets served with golden fries. In this grilled version, the fish is seasoned and grilled on the Arteflame, giving it a slightly smoky flavor while keeping it tender and flaky. Paired with crispy fries, this dish offers a healthier twist on the traditional deep-fried version while maintaining its deliciousness.

Ingredients

For the Fish:

• 4 white fish fillets (such as cod or haddock)
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the Chips:

• 4 large russet potatoes, cut into wedges or fries
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt to taste

For the Tartar Sauce:

• ½ cup mayonnaise
• 2 tbsp pickles, finely chopped
• 1 tbsp capers, finely chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Let it heat for about 20 minutes. You’ll use the center grate for grilling the fish and the outer flat top to crisp up the potato wedges.

Step 2: Prepare the Potatoes

In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, and a generous pinch of salt. Spread them evenly on the outer flat top of the grill and cook, turning occasionally, for about 20-25 minutes until golden and crispy.

Step 3: Season the Fish

In a small bowl, whisk together olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper. Brush the fish fillets with the mixture on both sides, ensuring they are evenly coated.

Step 4: Grill the Fish

Place the fish fillets on the hot center grate of the Arteflame grill and cook for 3-4 minutes per side, depending on the thickness, until the fish is opaque and flakes easily with a fork. Remove the fish from the grill and let it rest for a minute.

Step 5: Make the Tartar Sauce

In a small bowl, mix together the mayonnaise, finely chopped pickles, capers, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and set aside.

Step 6: Serve

Plate the grilled fish fillets alongside the crispy potato wedges. Serve with a side of tartar sauce and lemon wedges for squeezing.

Grilling Tips

• Use high heat for the fish: This will give the fillets a nice sear while keeping the inside tender and flaky.
• Flip the potatoes occasionally: Ensure even cooking and crispy edges by turning the potato wedges every few minutes.

Variations

1. Spicy Fish and Chips: Add chili powder or cayenne pepper to the seasoning for the fish and potatoes to give the dish a kick.
2. Herb-Crusted Fish: Coat the fish with fresh herbs like parsley, thyme, and rosemary before grilling for a more aromatic flavor.
3. Coconut Fish and Chips: Swap olive oil for coconut oil and add shredded coconut to the seasoning for a tropical twist.
4. Panko-Crusted Fish: Use panko breadcrumbs for an extra crispy coating on the fish before grilling.
5. Sweet Potato Chips: Replace the russet potatoes with sweet potatoes for a healthier, slightly sweet side.

Best Pairings

• Coleslaw: A refreshing, crunchy side that complements the crispy fish and chips.
• Mushy peas: A traditional British side dish that pairs perfectly with fish and chips.
• Pickled onions: A tangy, flavorful addition that cuts through the richness of the dish.

Conclusion

This Grilled Fish and Chips is a lighter, healthier take on the classic dish, with grilled fish fillets and crispy potato wedges cooked to perfection on the Arteflame grill. Paired with a tangy tartar sauce, it’s the perfect meal for a summer cookout or any casual gathering.