Sadly enough, this brings us to the end of our culinary explorations with Le Grand’s gourmet raw sauces.   (If you are not familiar with Le Grand, you can see all my thoughts here.  If you are familiar, then let’s get to cooking:

Fish, Chips, and Le Grand Lemon Confit & Pumpkin Seed Aromatic Sauce

There was a lot I could have done with the Lemon Confit & Pumpkin Seed Aromatic Sauce.  It would be great tossed with pasta for a pasta salad.  I thought about slathering it on some grilled portabellos or mixing it with mayo to make a citrus mayonnaise.  On the Le Grand blog, they use it as a marinade for fish and I think it this chicken recipe would work well with it, too.

However, the more I thought about what I’d do with, the more I started thinking about using it as a dip…for fried fish.  I don’t know why.  It just sounded good.

However, I figured just using it as a dip would be boring.  So we’re going to add a drop of it in the batter, too.

Making Fish and Chips with Le Grand Lemon Confit & Pumpkin Seed Aromatic Sauce

This one is really simple.  We’re going to fry some white fish in a single stage batter.  The chips we’re going to serve are actual chips (shocking, I know, but it sounded good…) and there’s going to be lemon confit & pumpkin seed dip.  No fuss.  No muss.  (What is muss?  Obviously it’s something I don’t want…)

You will need:

• 1 cup of All Purpose Flour
• 1 cup of milk
• 1 egg
• 1 teaspoon kosher salt + more for sprinkling on the fish
• 1 tablespoon + 1 cup of Le Grand Lemon Confit & Pumpkin Seed Aromatic Sauce
• 4 tilapia fillets, cut into fourths
• Oil for frying
• 1 bag of ruffled plain potato chips
• 1 lemon, cut into wedges

First, let’s make the batter.  Whisk the flour, milk, egg, salt, and the single tablespoon of Le Grand Lemon Confit & Pumpkin Seed Aromatic Sauce together until you have a nice thick batter.

Dip the fish in the batter and set it aside.

Heat the oil to 375 for frying if you have a thermometer or let it warm over medium-high heat.  The oil is ready when a drop of batter immediately starts bubbling.  Violently.  It should not just sit in the oil.

Fry the fish in small batches until golden brown, about 3-4 minutes.  When you remove it from the oil, sprinkle with a little more salt.   Repeat this process until all the fish is cooked.

Seve with chips, lemon wedges, and the rest of the confit sauce for dipping.  Simple, quick, and not a vegetable in sight.  What more could you ask for?  Enjoy!

The image was taken from Le Grand’s website.