Fish and chips — a classic combination, but a preparation that isn’t deviated from often.
You’ve seen it on every seafood menu and in every English pub, always delicious, but almost always the same; fish, deep-fried in a tempura batter and served with piping hot fries, a little bit of malt vinegar and possibly some ketchup. Delicious, and always a crowd-pleaser, but I adore coming up with twists on classic recipes, and thought the traditional fish and chips could use a much needed change.
Instead of slathering the fish in a wet batter and deep-frying both the fish and the “chips,” I coated each fillet in a little bit of flour, some egg to act as the “glue” and then into crushed flavor-packed salt and vinegar potato chips for the outer breading. Once each fillet goes through the breaded process, they’re lined up on a greased sheet pan and baked until golden brown and super crispy.
Not only is this method great for cleanup as opposed to messy deep-frying, but the process is something the kiddos (or less than stellar cooks) can be a part of as well. Just hand them a baggie filled with the salt and vinegar potato chips and let them go to town — instant fun for a kid; instant aggression release for an adult.
For the “chips” portion of the ensemble, I used hearty russet potatoes cut into thick wedges, tossed them in a touch of olive oil, a good amount of salt and roasted them until they were all golden brown and crispy. My personal preference is to leave the skin on for maximum texture, but if skin isn’t your thing, go ahead and feel free to peel it off.
Once each portion is golden brown and crispy, the fish and chips are piled onto your serving dish, served with a little bit of ketchup, and of course, classic malt vinegar.
- 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
- Preheat oven to 375 °F .
- 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.
- 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.
- Season fish with salt and pepper. Dredge fish pieces into flour, remove excess. Dip in egg, remove excess. Coat in chips.
- 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.
- Serve fish with potato wedges, malt vinegar and ketchup.
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