{"id":589,"date":"2026-01-04T00:42:48","date_gmt":"2026-01-03T23:42:48","guid":{"rendered":"http:\/\/localhost:8888\/lamainnoire-2026\/?post_type=recipe&p=589"},"modified":"2026-01-09T15:47:10","modified_gmt":"2026-01-09T14:47:10","slug":"fish-and-chips","status":"publish","type":"recipe","link":"https:\/\/lamainnoirecollective.com\/en\/recipe\/fish-and-chips\/","title":{"rendered":"Fish and Chips"},"content":{"rendered":"
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Ingredients<\/p>\r\n

Per liter<\/strong>

\n40g of Sticky Chai of your choice
\n1L of your favorite milk
\nOf love
\nTime<\/p>\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n \"Mains <\/div>\r\n\r\n
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1<\/div>\r\n\r\n
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To make the doughnut batter<\/h3>\r\n \r\n

Mix the flour, baking powder, a pinch of salt and pepper with the beer until smooth. Add the two egg yolks and mix until well combined. Meanwhile, melt the green paste in a little water, then stir two-thirds of this mixture into the batter. Reserve one-third of the mixture for the seaweed. Let the batter cool to room temperature before finishing the recipe.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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\r\n \"Mains <\/div>\r\n\r\n
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2<\/div>\r\n\r\n
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For the seaweed salad<\/h3>\r\n \r\n

Finely chop a shallot, then finely slice a clove of garlic. Cook the quinoa, then rinse it in cold water (let it drain). Mix with the seaweed flakes, add the garlic and shallot, a little olive oil, and season to taste. Set aside.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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\r\n \"Mains <\/div>\r\n\r\n
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3<\/div>\r\n\r\n
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Chips<\/h3>\r\n \r\n

Using a mandoline, slice the butternut squash very thinly into pieces 1 or 2 millimeters thick, keeping the vegetable's natural shape. Then set aside.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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\r\n \"Main <\/div>\r\n\r\n
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4<\/div>\r\n\r\n
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Candied ginger and herb yogurt<\/h3>\r\n \r\n

On a small baking sheet, cut small pieces of ginger about 1 cm in size, sprinkle with cane sugar and then bake at 160 degrees for 10 minutes.
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\r\nChop parsley, basil, coriander, and any other herbs you like with a little olive oil, then mix with your Greek yogurt, candied ginger, and a touch of acidity. Season to taste.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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5<\/div>\r\n\r\n
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Doughnut and cooking<\/h3>\r\n \r\n

Rehydrate the leaves; they should be soft and viscous (seaweed texture). Let them marinate in the Green Paste for about thirty minutes.
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\r\nCut the fish fillets in half and season with salt and pepper. Carefully wrap each piece of sea bass in a kombu leaf and refrigerate. Prepare the deep fryer with neutral oil and allow it to heat up. Meanwhile, dip the kombu-wrapped sea bass pieces in a batter and then place them in the deep fryer. They should take 2-3 minutes to brown, depending on their size. Drain well on paper towels. Next, fry the butternut squash pieces and then the celery leaves in the oil. The result: crispy chips!
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\r\nAll that's left is the plating and the tasting! Enjoy your meal!<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n <\/div>\r\n \r\n <\/div>\r\n \r\n <\/div>\r\n\r\n \r\n <\/div>\r\n\r\n\r\n<\/section>\r\n\n\n\r\n

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A word from the barista<\/h2>\r\n \r\n
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For a natural energy boost, I add a spoonful of Green Paste to my yogurt in the morning. Its vegetal flavor pairs perfectly with fresh fruit, and the invigorating effect of matcha makes all the difference. Simple, fresh, effective!<\/p>\n <\/div>\r\n \r\n <\/div>\r\n\r\n<\/section>\r\n\n\n\r\n

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Drink recipes<\/p>\r\n \r\n

Find our Sticky Chai-based recipes<\/h2> \r\n

Comforting or refreshing drinks to savor every sip, at any time of day<\/p>\r\n \r\n <\/div>\r\n\r\n

\r\n Discover other recipes<\/a> <\/div>\r\n \r\n <\/div>\r\n\r\n <\/div>\r\n<\/div> \r\n
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\r\n \"Iced\r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n
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Cold brew<\/p>\r\n \r\n

\r\n \r\n Iced Chai Latte <\/a>\r\n <\/h3>\r\n \r\n \r\n \r\n
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\r\n \"Pumpkin\r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n
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Sticky Chai and Butternut<\/p>\r\n \r\n

\r\n \r\n Pumpkin Chai Latte <\/a>\r\n <\/h3>\r\n \r\n \r\n \r\n
\r\n Beverage<\/a>\r\n <\/div>\r\n \r\n \r\n <\/div>\r\n\r\n\r\n\r\n\r\n<\/article> <\/div>\r\n
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\r\n \"Boisson\r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n
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With Raw Cacao Paste and Peanut Butter<\/p>\r\n \r\n

\r\n \r\n Rocky Road at Sticky Chai CDB <\/a>\r\n <\/h3>\r\n \r\n
\r\n Extract <\/div>\r\n \r\n \r\n
\r\n Beverage<\/a>\r\n <\/div>\r\n \r\n \r\n <\/div>\r\n\r\n\r\n\r\n\r\n<\/article> <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n \r\n <\/div>\r\n\r\n\r\n <\/div>\r\n \r\n<\/section>","protected":false},"excerpt":{"rendered":"

A British classic reimagined with a green batter flavored with herbs and spices. The crispiness of the fish meets the freshness of a tangy sauce for a delicious and characterful fish and chips.<\/p>","protected":false},"featured_media":594,"template":"","meta":{"_acf_changed":false,"footnotes":""},"recipe_cat":[47,46],"recipe_tag":[],"class_list":["post-589","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_cat-green-paste","recipe_cat-recettes-salees"],"acf":[],"yoast_head":"\nFish and Chips - La Main Noire<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lamainnoirecollective.com\/en\/recipe\/fish-and-chips\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fish and Chips - La Main Noire\" \/>\n<meta property=\"og:description\" content=\"Un classique britannique revisit\u00e9 avec une p\u00e2te verte parfum\u00e9e aux herbes et aux \u00e9pices. 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