
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

Ingredients
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)
Instructions
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!