- sunflower oil or beef dripping, for deep-fat frying (approximately 1.2 litres/2 pints)
- 1 sea bass (minimum 900g/2lbs), filleted, skin and pinbones removed, cut into four portions
- 50g/1¾oz rice flour
- 200g/7oz self-raising flour
- 50g/1¾oz cornflour
- 1 tsp baking powder
- 300ml/10fl oz cold sparkling water
- 1 large red chilli, finely chopped
- 50g/1¾oz fresh coriander, chopped
- pinch sea salt flakes
- 200g/7oz samphire, washed
- 50g/1¾oz unsalted butter
- 4 tbsp balsamic vinegar
- salt and black pepper
- pinch sugar
- 1kg/2lb 4oz large Maris Piper or King Edward potatoes, peeled
- 1 free-range egg
- 1 tsp Dijon mustard
- pinch salt
- pinch pepper
- 300ml/½ pint rapeseed oil
- ½ lemon, juice only
- 1 tbsp white wine vinegar
- 2 free-range eggs, hard-boiled and finely chopped
- 3 tbsp finely chopped cornichons
- 1 tbsp finely chopped baby capers
- 1 tbsp chopped tarragon
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- pinch sugar
- Preheat a deep-fat fryer to 160C/325F (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the sea bass portions with rice flour and set aside.
- For the batter, mix together the flours and baking powder in a large bowl. Whisk in the sparkling water to make a smooth batter. Then stir through the chilli, coriander and sea salt. Set aside until ready to cook the fish.
- For the chips, cut the potatoes into fairly thin chips. In a large pan of boiling water, cook the chips until just soft, but not breaking up (approximately two minutes). Remove from the pan and drain thoroughly.
- Add the chips to the deep-fat fryer and cook until they are light golden-brown (approximately two minutes). Drain on kitchen paper and set aside (ready for a second frying just before serving).
- For the samphire, bring a pan of salted water to the boil. Add the samphire and cook for a few minutes. Immediately drain and coat with butter and balsamic vinegar. Season with salt, pepper and a pinch of sugar.
- For the sauce gribiche, first make a mayonnaise by placing the whole egg into a food processor along with the Dijon mustard, salt and pepper. Blend until smooth and, with the motor running, add the rapeseed oil in a thin stream until the mixture starts to thicken. Then add the lemon juice and white wine vinegar. Keep adding the oil until you have a smooth emulsion with a mayonnaise consistency.
- Spoon the mayonnaise into a bowl and add the chopped hard-boiled eggs, cornichons, capers, herbs and sugar. Mix well and set aside.
- To cook the bass, dredge the fillets in the batter and place them into the deep-fat fryer. Cook for 5-10 minutes, or until the batter is crisp and golden-brown.
- Just before serving, fry the chips for a final time until crisp and a deep golden-brown.
- To serve, place the fried bass and chips on plates with the samphire and gribiche.