35 min

French-Style Fish & Chips with Homemade Aïoli

Name: French-Style Fish & Chips with Homemade Aïoli
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: x 2.00 Fresh fillets of cod or pollock; 150.00 ml French craft lager; 80.00 g Plain flour; 30.00 g Cornflour; 1.00 tsp Baking powder; 300.00 g French ratte or Grenaille potatoes; 4.00 whole and unpeeled Drôme White Garlic PGI; Sunflower oil; Fleur de sel de Guérande sea salt PGI; x 1.00 Egg yolk; 1.00 peeled and crushed Drôme White Garlic PGI; 100.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 1.00 tsp Lemon juice

The classic fish and chips is having a makeover: golden French craft beer-battered fish, crispy roasted Grenaille potatoes, and a silky homemade aïoli . Using fresh Drôme white garlic PGI cloves and Vallée des Baux-de-Provence Olive Oil PDO, this Provençal-inspired sauce elevates every bite. Mix&match comfort food recipe where French flair meets British traditional chippy.

Sweet, aromatic Drôme white garlic PGI brings depth to the homemade aïoli, while fruity Vallée des Baux-de-Provence olive oil PDO adds a smooth, Provençal finish. Uniting the rustic charm of traditional British fish and chips with the finesse of authentic French ingredients, this recipe becomes a true cross-Channel delicacy.

Preparation time

15 min

Ingredients For

Fresh fillets of cod or pollock x 2
French craft lager 150 ml
Plain flour 80 g
Cornflour 30 g
Baking powder 1 tsp
French ratte or Grenaille potatoes 300 g
Drôme White Garlic PGI

4 whole and unpeeled See the article
Sunflower oil
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Aïoli sauce
Egg yolk x 1
Drôme White Garlic PGI

1 peeled and crushed See the article
Vallée des Baux-de-Provence Olive Oil PDO

100 ml See the article
Lemon juice 1 tsp

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Preparation

Roast the potatoes: preheat the oven to 200°C (400 °F). Place the potatoes whole and unpeeled in a roasting tin with a drizzle of olive oil and the whole garlic cloves. Toss well, season lightly with salt, and roast for 25–30 minutes until golden on the outside and soft on the inside.

Make the aïoli: whisk the egg yolk with the crushed garlic and lemon juice. Slowly drizzle in the olive oil, while whisking until thick and creamy. Chill until serving.

Make the batter and coat the fish: in a bowl, combine flour, cornflour, and baking powder. Reserve ⅓ of this mixture in a shallow dish for coating. Gradually whisk the beer into the remaining dry mixture, until smooth and slightly thick. Pat the fish fillets dry. Dip first in the dry mix (flour + cornflour + baking powder), then dip in the beer batter, and finally dredge once more lightly in the dry mix for extra crispiness.

Fry & serve: fry the coated fish in hot oil at 180 °C (350 °F) for 4–5 minutes, until golden and cooked through. Drain on kitchen paper. Serve immediately with the crispy potatoes and a generous spoon of homemade aïoli.