Fish & Chips 2.0

Fish and chips, a beloved British classic, has made its mark worldwide with its crispy goodness and satisfying flavors. Apicius’s faculty and students developed this version 2.0 taking on this iconic dish to the next level by infusing it with colorful veggies and a touch of extra seasoning. Get ready to embark on a culinary adventure as we explore the elements of this reimagined fish and chips recipe, featuring a batter foam that adds a unique twist, a vibrant yellow bell pepper fluid gel, perfectly cooked potatoes, and an array of mouthwatering accompaniments.

Batter Foam


  • 190g 00 flour
  • 190g rice flour
  • 20g rice flour
  • 20g smoked paprika
  • 1 tbsp honey
  • 300ml sparkling water
  • 300ml beer


  1. Mix the 00 flour, rice flour, smoked paprika, and honey together in a bowl.
  2. Gradually add the sparkling water and beer while whisking to create a smooth batter.
  3. Strain the batter mixture into a siphon.
  4. Charge the siphon with 2-3 CO2 cartridges, ensuring proper aeration.
  5. Refrigerate the batter foam until ready to use.

Yellow Bell Pepper Fluid Gel


  • Juice of bell peppers (white parts and seeds removed)
  • 100ml water
  • 2g sugar
  • 3g salt
  • 0.5g locust bean gum (0.1%)
  • 1.5g agar agar (0.3%)
  • 1 tbsp white wine vinegar


  1. Combine 400ml of bell pepper juice, 100ml water, sugar, and salt in a pan.
  2. Disperse locust bean gum and agar agar in the mixture and bring to a boil for about 1 minute.
  3. Let the mixture set and cool down.
  4. Puree the mixture, adding white wine vinegar for a fluid gel texture.
  5. Strain the gel to achieve a smooth consistency.


  1. Peel and cut a potato into wedges. Cook sous vide with a solution of water, 2% salt, and 1% sugar at 90°C for 40 minutes.
  2. Allow the potatoes to cool completely before deep frying at 190°C until crispy (approximately 5 minutes).


  1. Filet and skin your chosen fish. Season with salt, white pepper, ginger powder, and garlic powder.
  2. Slice the filet into desired sizes.
  3. Flour the fish and dip it into the batter foam.
  4. Deep fry the coated fish slices at 190°C until golden and crispy.

Red Onion


  • 500g red onion, quartered
  • 100g water
  • 100g vinegar
  • 100g strawberries
  • 3g salt
  • 100g sugar


  1. Create a mixture of water, vinegar, strawberries, salt, and sugar.
  2. Cook the mixture sous vide at 80°C for 40 minutes.
  3. Cool the mixture and marinate the quartered red onions in it.
  4. Allow the onions to marinate, preferably overnight, for optimal flavor infusion.

Assemble everything on a plate and you’re ready to enjoy your Fish and Chips 2.0!