Crispy Fish Bites With Sauce Gribiche

Recipes & food styling Jude Messenger
Photography Olivia Moore

	FISH BITES
	300g raw white fish
	300g Agria potato (1 large potato), skin on, washed
	1 shallot, finely chopped
	1 clove garlic, peeled, finely chopped
	½ tablespoon flaky sea salt
	2 tablespoons extra virgin olive oil
	50g soft butter
	10g parsley leaves, finely sliced
	a couple of cracks of white pepper
	GLUTEN-FREE BATTER
	½ cup gluten-free flour, plus a little extra to coat the fish bites
	¾ cup soda water, add a little more if required
	a pinch of fine sea salt
	SAUCE GRIBICHE
	2 large eggs
	1 teaspoon flaky sea salt
	1 tablespoon salted capers, rinsed, finely chopped
	2 tablespoon gherkins, finely chopped
	10g fresh soft herbs, such as sliced parsley or chives
	1 teaspoon finely chopped shallots
	juice and zest of 2 lemons (to give 1 tablespoon lemon juice)
	150ml extra virgin olive oil
	a couple of cracks of white pepper

1.	Steam the fish until it’s just cooked, about 15-20 minutes, and quickly cool in the fridge allowing any excess liquid to drain.
2.	Put the whole potato in a pan of salted cold water, bring to a simmer and cook until tender, about 30 minutes.
3.	Peel while warm using the back of a small knife, then mash with a fork. Cool to room temperature.
4.	Mix all the fish bites ingredients, incorporating by hand so that they are well distributed, then roll into balls of about 20g each.
5.	To make the batter, put the flour in a bowl, make a well in the flour then slowly whisk in the water to reduce lumps.
6.	Add the salt and continue to whisk to form a smooth, thin batter.
7.	Working in batches, dust the fish bites in seasoned gluten-free flour, coat in the batter and deep fry at 160 ̊C until golden, about 5 minutes.
8.	Serve with sauce gribiche.
9.	SAUCE GRIBICHE
10.	Put the eggs in a pan of cold water, bring them to a simmer and continue to simmer for 3 minutes.
11.	After 3 minutes remove from the heat and cool the eggs to room temperature in the water.
12.	Once cool, peel the eggs and push them through a sieve with a plastic scraper.
13.	Combine with the remaining ingredients to form a thick textured dressing.