Ultimate Fish and Chips on the Arteflame Grill

Ultimate Fish and Chips on the Arteflame Grill

Introduction:

Dive into the classic British favorite with a twist, making the ultimate fish and chips using the Arteflame grill. This recipe guarantees crispy, golden-brown fish fillets and perfectly seasoned chips, all cooked to perfection on the flat top griddle.

Serves:

4

Ingredients:

• 4 cod fillets (or any firm white fish)
• 1 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup cold sparkling water
• 4 large russet potatoes, cut into thick chips
• 2 tbsp butter
• 1 tbsp olive oil (or your preferred cooking oil)
• Lemon wedges
• Tartar sauce

Instructions:

1. Preheat the Grill: Fire up your Arteflame grill to get it ready for grilling. To light the grill, use three sheets of paper kitchen towels soaked in cooking oil like avocado oil, Crisco, or olive oil. Place these into the grill and stack the wood on top. Light the grill, making the process simple, easy, and quick.
2. Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the cold sparkling water while stirring until you achieve a smooth batter.
3. Prepare the Chips: Toss the potato chips in olive oil and season with salt. Place them on the flat griddle cooktop and cook until golden brown and crispy, turning occasionally. Move them to a cooler part of the griddle to keep warm.
4. Cook the Fish: Dip each fish fillet into the batter, allowing any excess to drip off. Place the battered fish on the center grill grate to sear for about 2 minutes on each side, then move them to the flat griddle cooktop to continue cooking until they are golden brown and cooked through.
5. Add Butter: Add butter to the griddle to enhance the flavor of the fish and chips, allowing it to melt and coat the food as it cooks.
6. Serve: Remove the fish and chips from the grill. Serve immediately with lemon wedges and tartar sauce on the side.

Tips:

• Crispy Batter: Ensure the batter is cold for a crispy coating.
• Uniform Chips: Cut the potatoes evenly to ensure they cook at the same rate.
• Remove Early: Take the fish off the grill when the internal temperature is 15°F below the desired doneness, as it will continue to cook after being removed.

Conclusion:

This ultimate fish and chips recipe brings a beloved classic to your backyard, offering a delightful combination of crispy fish and golden chips. With the unique benefits of the Arteflame grill, every bite is a testament to perfect grilling.

Variations:

1. Spicy Fish and Chips: Add cayenne pepper to the batter for a spicy kick.
2. Herb-Infused Fish and Chips: Mix chopped fresh herbs into the batter for added flavor.
3. Garlic Butter Fish and Chips: Toss the chips in garlic butter before serving.
4. Beer-Battered Fish and Chips: Substitute sparkling water with cold beer for a richer flavor.
5. Lemon Zest Fish and Chips: Add lemon zest to the batter for a zesty flavor.

Best Pairings:

• Drinks: Pair with a cold beer or a refreshing lemonade.
• Appetizer: Serve with a fresh garden salad or coleslaw.
• Dessert: Follow with a slice of lemon tart or vanilla ice cream.