Fish and Chips with Grillo's Pickles

Fish and Chips with Grillo's Pickles

We teamed up with our friends at Grillo's to bring you the chippiest, pickleist fish and chips around. 

By Mike Kubiesa | @mikekubiesa



Fish of choice (we used black rock fish)

For Batter

2 cups AP Flour/Cornstarch/Flour Blend 

½ pickle juice 

1 cold beer (for batter consistency)

1-2 egg 

1½ tsp smoked paprika

½ tsp chipotle powder 

½ tsp tajin


Salt and pepper to taste

1½ cups crushed Graza's Potato Chips for crust

For Sauce

¼ cup Grillo Spicy Pickle de Gallo

⅓ cup mayo 

1 tbsp dijon 

¼ cup Greek yogurt 

1 tbsp capers, chopped

½ tbsp lemon juice/zest 

1 tbsp dill, chopped

Drizzle to taste 

Salt and Pepper to taste 

For Slaw

Half head of savoy cabbage, sliced

1-2 serrano chili, chopped

1 large shallot, sliced 

1 tbsp dill 

1 tbsp lemon juice/zest 

1 tbsp deli mustard 

2 tbsp pickle juice 

Drizzle to taste 

salt and pepper to taste 

sugar or honey (optional)


Active Time: 30

Full Time: 45


Pat fish filets dry and season with Sizzle, salt and pepper, set aside. 


In a large mixing bowl add all the ingredients for the batter and thoroughly mix. Set aside for 10-15 minutes to let flour bloom. 


For the slaw combine all ingredients and season to taste, set aside. The slaw will get better the longer it marinates. 


For the tartar sauce combine all chopped ingredients and set aside as well. Adjust for seasons and consistency to your liking. 


Heat a medium skillet and add Sizzle half way. Dredge fish filets in seasoned flour and then coat in batter. Place battered fish in crushed potato chips and fry for 10-12 minutes at 375 F degrees. 


Remove fried fish place on paper towns and season with flaky salt. 


Serve fried fish with the slaw, tartar sauce, some pickles and a handful of Graza Chips