Fish & Chips & Chimichurri

Chimichurri is an Argentine sauce of chopped parsley, minced garlic, olive oil and vinegar. In its simplest form, that's about it but additions of chilli, other herbs, even cumin are not unheard of.

It's a green sauce piquant and spicy, and that's what I went with ...

Fish & Chips & Chimichurri


Chop some parsley, minced some garlic, de-seed and mince a chilli, add olive oil, cider vinegar, sea salt and black pepper, and you're done. I also added in some shredded spring onions.

Fish & Chips

Pollock, for me, simply fried in butter for about three minutes each side and served with the Chimichurri.

Potato wedges, par-boiled and fried off in goose fat.


Gorgeous! I think I have a new favourite for Fish & Chips or Steak & Chips.