Salt and Vinegar Fish and Chips
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Fish and Chips gets a makeover by baking the fish and using a crispy breading of salt and vinegar potato chips.
  • 2 lbs. russet potatoes cut into wedges
  • 1 tablespoon olive oil
  • 1 lb. cod cut into bite-sized pieces
  • ½ cup flour
  • 1 egg plus 2 tablespoons water
  • 6 cups salt and vinegar potato chips, crushed
  • Salt and pepper
  1. Preheat oven to 375 °F .
  2. Toss potato wedges with olive oil. Sprinkle liberally with salt and pepper. Line potatoes up on a baking sheet and pop into the oven; turn every 15 minutes until crispy and golden brown.
  3. Add flour to a small bowl. Season with salt and pepper. Add egg and water to a bowl. Whisk until combined. Season with salt and pepper. Add chips to a medium-sized plate.
  4. Season fish with salt and pepper. Dredge fish pieces into flour, remove excess. Dip in egg, remove excess. Coat in chips.
  5. Spray a medium baking sheet with non-stick cooking spray. Line chip-coated cod up on the baking sheet. Bake for 30 minutes or until fish is golden brown and crispy.
  6. Serve fish with potato wedges, malt vinegar and ketchup.
Recipe by Cooking for Keeps at