Grilled Fish + Chips

Local Ocean’s Classic
with Fries + Fennel Slaw

TIME: 30 minutes

SERVING SIZE: 5 oz. fish per person

Fish Fillet
Breading Mix
Egg Wash
Parsley Garnish
Fennel Slaw 
White Balsamic Vinaigrette  
French Fries
Tartar Sauce

1-2 tbsp oil for cooking
Salt + pepper for seasoning

1. Cook the fries: Pre-heat oven to 450 degrees. Toss the fries in a little cooking oil and spread them out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden.

2. While the fries are baking, prep the following:

- Dress fennel slaw with white balsamic vinaigrette. Shake dressing lightly before using. Season to taste with salt & fresh ground pepper.

- Cut lemon wedges by cutting in half lengthwise, then each half into thirds again lengthwise.

- Season the breading with salt and pepper (alternatively, you can season the fish by itself, or both the fish and the breading).

3. Bread the fish: prepare a two-step breading station – egg wash, then breading. Working with each portion individually, dip the fish into the egg wash, coating completely (if you are using a shallow container, you may need to turn it over to coat). Drain excess liquid for a moment, then place in the panko breading. Coat thoroughly, pressing extra breadcrumbs in as necessary. Set aside breaded portions.

4. Heat an electric griddle or large frying pan over medium-high heat. When it is hot, add cooking oil (at the restaurant, we use a mix of olive & canola oils and combine it with clarified butter+).  When oil is hot but not smoking, add breaded fish to the pan. Cook for 2-3 minutes until golden and crispy, then flip, repeating on the other side. Remove from pan and place on paper towels to drain excess oil.

5. To serve: divide fries, fish, slaw, tartar sauce, and lemon. Garnish with fresh chopped parsley. Enjoy!

+ Local Ocean Tip: Clarified Butter

At the restaurant, we use a mix of olive & canola oils and combine it with clarified butter - this gives us a higher smoke point than straight butter, giving us the flavor while being able to cook at a higher heat and get more golden crispy color! 

To make clarified butter, heat butter over medium heat until it turns to liquid. Strain off the milky foam from the top, then drain slowly, keeping the white solids separate from the golden liquid. Discard the solids. We use a 50/50 mix of clarified butter & oil. 



Growing up in a fishing family, we ate a lot of fish - but never deep fried! So, when I opened the restaurant, I wanted to keep the Fish + Chips simple - egg washed, breaded and grilled, like my mom used to make it (she would coat with bread crumbs, ground up Ritz crackers or even corn flakes!). Chefs Bruce Jackson and Charlie Branford decided buttermilk and panko were essential in this recipe and our Grilled Fish + Chips was born.

Updated May 2022

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