Pickled and Fried Fish with Chips by Ben Tish

This recipe was demonstrated at Gefiltefest 2016 and serves 4

Ben Tish at Gefiltefest


600g firm wild halibut or hake- skin and bones removed

Plain Flour

Beaten Egg

Matzo Meal

Sea Salt and Black Pepper


Salt the fish for a few minutes and then dredge in flour, then eggs and then matzo

Deep fry for a few minutes until cooked, golden and crisp.


Now pickle with:

250ml cider vinegar

2 tablespoons sugar

2 bay leaves

3 garlic cloves

pinch ground ginger

½ tsp coriander seeds

½ tsp cumin seeds

5 peppercorns


Bring all the ingredients to a simmer in a pan – for a few minutes and then cool. Pour over the fried fish and leave to marinade for at least 6 hours or up to 48 hours.

Serve with chips cooked in chicken fat


500g chipping potatoes, pelled chipped and washed

1 litre chicken fat

1 litre veg oil


Cook slowly in chicken fat first 140o c until tender and then finish in hot veg oil 180 c until golden and crisp.

Serve with a saffron aioli, made from eggs, olive oil, saffron threads, mustard, vinegar , salt and pepper