Bronx Fish Chips

Name: Bronx Fish Chips
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: about ¾ cup (195 ml) Yogurt; 1 bunch chives, finely chopped (15 g) Chives; 1 bunch coriander, finely chopped (15 g) Coriander; about 1 shallot (30 g) Shallot; about 1½ cucumbers (300 g) Cucumber; salt Salt; pepper Pepper; Espelette pepper Espelette; 1 Tbsp (15 ml) Olive Oil

Independent adaptation of a publicly published Jean Imbert recipe. Not affiliated with, sponsored by, or endorsed by Jean Imbert.

DIP · FRIED FISH & CHIPS

In the published recipe, this is the dip for fish & chips. The same recipe pairs it with Tomato Water Caramel, the caramel.

Imbert's herbed yogurt dip for fish & chips.

On the jar

BRONX CHIPS

Method: shake
Yield: about 1½ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Yogurt 195 mlOlive Oil 15 ml

Ingredients

Yogurtabout ¾ cup (195 ml)
Chives1 bunch chives, finely chopped (15 g)
Coriander1 bunch coriander, finely chopped (15 g)
Shallotabout 1 shallot (30 g)
Cucumberabout 1½ cucumbers (300 g)
Saltsalt
Pepperpepper
EspeletteEspelette pepper
Olive Oil1 Tbsp (15 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 1 BUNCH CHIVES.
Cap the jar and shake until emulsified.

Get Bronx Fish Chips + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Bronx Fish Chips wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 1 national award

Tzatziki★ STARRED KITCHENOn the jar: TZATZIKI
Saffron-Cardamom Yoghurt Mayo Dip★ STARRED KITCHENOn the jar: SAFFRONCARDA
Sweet-and-Sour Mustard Seeds★ STARRED KITCHENOn the jar: SEED
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Jean Imbert. French. Cited awards include: Michelin 1* (Plaza Athénée).

Originally published as Fish & Chips Herbed Greek-Yogurt Dip.

Adapted from a Jean Imbert recipe (Jean Imbert / Vogue (fish & chips, 4)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jean Imbert / Vogue (fish & chips, 4) (published as “Fish & Chips Herbed Greek-Yogurt Dip”). Full citation lives in Provenance.

Companion jar