Shalynn’s ChillaxBBQ Spanish fish n chips
Shalynn’s ChillaxBBQ Spanish Fish n Chips
We just did a ChillaxBBQ on the weekend 28/10/19 for a lovely lady turning 30, that decided to have the ChillaxBBQ crew along for her party. What was great to hear was that this was a referral from a previous ChillaxBBQ customer, our new BFF Richard. Shalynn requested a new ‘theme’ for us which was a complete Spanish BBQ Menu, and in the spirit of ChillaxBBQ doing ‘Food Spotify’ we did indeed to that foodie play-list. One menu item that she really liked was the Fish n Chips, and she asked for the recipe. So here it is, and as we have never done this dish in this style before it is now called Shalynn’s ChillaxBBQ Spanish Fish n Chips.
Not the best photo, sorry, as this taken with no flash and by the light of a head-torch.
Here are a previous Fish n Chips with citrus and fresh herbs – a much better photo to give you what it really looks like. Just the dish below is tinkered to give it a Spanish flavour so the recipe is a newbie. I just wanted to clear the photo quality up for you…
Here we go with Shalynn’s ChillaxBBQ Spanish Fish n Chips.
You will need the following to have enough as a side plate for 15 or so, or for two to four hungry souls;
- 2Kg firm white fish fillets (I used Dory, but Snapper or Cod would do);
- 5 fresh lemons;
- 3 packs/bunches of fresh;
- English Parsley;
- Chinese Parsley;
- Tarragon; and
- Smoked Paprika;
- Olive Oil;
- Sea Salt & Cracked Black Pepper;
- 4 small fresh Banana Leaves (I have the luxury of running out the front gate of the condo and grabbing some).
It’s actually pretty simple so follow steps, 1, 2, 3 …
- Wash the banana leaves and place half down on a sheet of silver foil. Trim them so they fit the foil, slightly over-lapping and side by side;
- Rinse the fish fillets, pat them dry and lay them on the banana leaves, again side by side – almost like a square;
- Drizzle over some Olive Oil;
- Give a good sprinkle of sea salt and cracked black pepper all over the fish;
- Dust all over with a decent covering of smoked Paprika – more or less depending on how spicy you like it;
- Squeeze one lemon over the fish;
- Put the 5 fresh herbs on a chopping board and get chopping and mixing them together – make sure you remove any woody bits of course;
- Sprinkle all the roughly chopped herbs over the fish;
- Slice the remaining lemons and lay them on top of the herbs;
- Place the remaining banana leaves on top and fold over silver foil to make a parcel.
Now, this you could then BBQ straight over the coals for about 10-15 minutes per side, or even pop it into the oven @150 degrees for 20-25 or so minutes. I did use a BBQ fish griller cage thing as it keeps it all tightly together and easy to turn. After about 10 minutes cooking in the BBQ per side, have a quick check of how the fish is. It should be no longer opaque or pinkish, but white all the way through.
Plating is a piece of cake or rather fish;
- Get a serving platter and line it with newspaper – yep Fish n Chips in the UK get served in newspaper;
- Remove the lemon slices;
- Break all fish up and pile it on the serving platter (you can also plate this on spoons as we have done with fish before);
- Open up some salt & vinegar flavour corn chips and sprinkle those next to the fish;
- Give the fish one final squeeze of fresh lemon juice and serve her up;
- Make sure to explain to the guest that the chips are their edible spoons for eating the fish.