Fish & Chips
I know that traditionally, fish and chips are all about some seriously delicious battered fish, fried to crisp perfection along with chips that are equally delicious and also perfectly fried. But I sort of did these a little differently. Instead of frying the fish, I crusted it in potato chips. Oh my gosh. I know. iI is crazy good. It’s also way easier which means major bonus points.
Ingredients
Chips
4 Russet potatoes
Avocado oil
Salt and Pepper
Fish
1 1/2 pounds white fish cut into strips
1/3 cups finely crushed potato chips (I used Boulder Canyon brand)
2/3 cup panko
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 tablespoons butter, melted
1/3 cup milk
lemon wedges, malt vinegar + fresh parsley for serving
Method
Chips
Peel and rinse the potatoes, slice them into thin slices . Place the fries in a large bowl and rinse them with cold water to get off the extra starch. Drain and dry the potatoes with a papertowels or a cloth. l
Heat a half a pot or dutch oven of oil to 350 F.
In 3 or 4 batches, use tongs to place a small amount of fries into the oil and until the potatoes are crisp but not starting to brown, about 4- 5 minutes per batch. Remove each batch and drain them on new/dry paper towel or a rack and sprinkle them generously with salt.
Fish
While the chips are roasting, make the fish. In a bowl, combine the butter and milk. Add the fish and toss to combine and wet all the fish. Add the potato chip and panko crumbs, seasoned salt, cayenne and pepper to a large bowl. Stir to combine. Remove each piece of fish from the buttermilk mixture, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the fish have been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the fish with cooking spray or a mist of olive oil. Bake for 10-12 minutes at 450 (you can do this in the same oven your fries are roasting in). Just be careful not to over bake this, cooking times will vary depending on the size of your fish.
Once the chips and fish are ready, divide them evenly among plates. Garnish with fresh lemon and parsley. Serve with remoulade for dipping and minted peas (recipe in the notes) if you like. Enjoy!