New Fish Chips


Author: Chris Bonello of Zagame Corporation


For the fish:

  • 2 whole John Dory fillets

For the chips:

  • 3 large Sebago potatoes
  • 200ml beer
  • 200 ml sparkling water
  • 150g flour


  • Cream gun canister – Number 2 charger

For the sauce:

  • 100g Port Mahon Tartare sauce
  • 100g Port Mahon Chipotle sauce

For the egg wash:

  • 1 egg
  • Water

Cooking Method

John Dory:

  1. Fillet the fish and discard the frame and bones.
  2. Skin the fish.
  3. Cut into 4 pieces, following the fillet of the Dory.
  4. Dip the fish in flour, egg wash and foamed batter.
  5. Fry at 180 degrees straight away for approximately 4 minutes.
  6. Pat dry on a paper towel.
  7. Season with sea salt

Egg wash:

  1. Whisk together egg and water until desired consistency.

Spicy Tartare sauce:

  1. Mix Port Mahon tartare sauce and Port Mahon chipotle sauce together until well combined.

Triple cooked chips:

  1. Cut all ends off and form a rectangle shape.
  2. Cut into 6 rectangle pieces (roughly 2 cm by 9cm long).
  3. Cook from cold in salted water.
  4. Bring to the boil and simmer for 6 minutes.
  5. Take potatoes out and cool on a tray.
  6. Fry for 5 minutes at 160 degrees.
  7. Cool down.
  8. Pre heat the fryer at 185 degrees and fry until golden in colour.
  9. In a bowl, whisk the beer, water and flour together until well combined.
  10. Pass through a chinois.
  11. Fill the batter into a cream gun charger.
  12. Charge twice with Number 2.