Three French goals + Mbappé = kiddos going absolutely nuts. Allez les Bleus!

Fish and Chips with Curried Aioli

(Recipe from Knife Drop)

Yield 5 servings

Ingredients

For the fish

• 2 liters canola oil
• 3 lbs skinless cod or monkfish
• Kosher salt and freshly ground pepper, to taste
• 90 g all-purpose flour (for dredging)
• French fries, to serve
• Lemon wedges, to serve

For the batter

• 60 g all-purpose flour
• 75 g potato starch
• 50 g cornstarch
• ¾ tsp baking powder
• 270 ml sparkling water

For the curried aioli

• 350 g mayonnaise
• 2 tsp curry powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp ground ginger
• 2 tbsp apple cider vinegar
• ½ tsp lemon zest
• Kosher salt, to taste

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Instructions

Make the curried aioli

Combine all aioli ingredients in a medium bowl and whisk until smooth. Cover and refrigerate until ready to serve.

Make the batter

In a large bowl, whisk together the flour, potato starch, cornstarch, and baking powder. Add the sparkling water and stir until just combined — a few lumps are fine. Cover and refrigerate until ready to use.

Prepare the fish

Cut the fish into 5 portions. Pat dry thoroughly with paper towels, then season generously with salt and pepper on all sides.

Fry the fish

Heat the oil in a large Dutch oven over medium heat until it reaches 375°F. Spread the all-purpose flour in a shallow bowl and take the batter out of the fridge.

Working one piece at a time: lightly coat the fish in flour and shake off any excess, then quickly dip it into the batter to coat evenly. Carefully lower it into the hot oil. Fry each piece for about 4–5 minutes per side, until deeply golden and crisp. Transfer to a wire rack and immediately season with a pinch of salt.

To serve

Serve the fish hot alongside french fries, curried aioli, and lemon wedges.