Potato Chip Crusted Fish and Chips with All the Fixings
Try this recipe for Potato Chip Crusted Fish and Chips with all the Fixings.
Try this recipe for Potato Chip Crusted Fish and Chips with all the Fixings.
- salt and pepper to taste
- 1/4 teaspoon pepper
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
- 4 tablespoons butter melted
- 1 tablespoon flour
- 1/4 cup fresh parsley chopped
- 1 green onion chopped
- 1 teaspoon seasoned salt
- 1/4 cup plain greek yogurt
- 1/3 cup buttermilk
- 3 ounces blue cheese crumbled
- 2 teaspoons seasoned salt
- 1/2 red bell pepper finely chopped
- 1 1/2 pounds russet potatoes cut into thinish wedges
- 12 ounces irish beer (or your favorite beer)
- 1 1/2 pounds white fish cut into strips (i used mahi mahi)
- 1 1/3 cups finely crushed potato chips
- 2/3 cup finely crushed corn flakes
- lemon wedges malt vinegar + fresh parsley, for serving
- minted mashed peas for serving (my quick version is in the notes)**
- 1/2 cup mayo (i either make my own or buy the olive oil ba
- 2 teaspoons grainy dijon mustard
- 1-2 cloves garlic depending on your taste
- 1/2-1 teaspoon cayenne pepper to your taste
- Carbohydrate 38.0680678519171 g
- Cholesterol 149.554369174538 mg
- Fat 31.5335715664314 g
- Fiber 3.27839648581045 g
- Protein 42.3577457711282 g
- Saturated Fat 13.4838146398088 g
- Serving Size 1 1 Serving (536g)
- Sodium 2268.03143604888 mg
- Sugar 34.7896713661066 g
- Trans Fat 2.70965343655135 g
- Calories 604 calories
Step-by-step
- Add the potatoes to a large, shallow bowl. Pour the beer over the potatoes and add 1 tablespoon kosher salt. Try and make sure all the potatoes are submerged in the beer. Cover and place in the fridge for at least 30 minutes or up to 3 hours. After 30 minutes, preheat the oven to 425 degrees F.
- Remove the potatoes from the beer and pat dry with paper towel. Add the potatoes to a dry bowl and toss with the flour, seasoned salt, pepper, and 2-3 tablespoons olive oil. Arrange in a single layer on a baking sheet. Roast for 20 minutes and then if needed add more olive oil, toss the fries around and place back in the oven for another 15-20 minutes or until golden brown and crispy. Season with more salt if desired.
- While the chips are roasting, make the fish. In a bowl, combine the butter and buttermilk. Add the fish and toss to combine and wet all the fish. Add the potato chip and corn flake 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.
- While the fish and chips are cooking, prepare the remoulade. In a bowl combine the mayo, greek yogurt, mustard, red pepper, green onion, garlic, parsley, cayenne, salt and pepper until well mixed and combined. Stir in the crumbled blue cheese. Store in the fridge until ready to serve.
- 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!
Potato Chip Crusted Fish and Chips: A Friday Night Feast
Friday nights. The week is done, the kids are (hopefully) settled, and the only thing left to decide is what culinary masterpiece will grace our table. For me, it's often a matter of simplicity and comfort, a dish that evokes feelings of warmth and contentment. This week, that dish was Potato Chip Crusted Fish and Chips – and let me tell you, it was a resounding success.
I'm not a chef, just a busy mom who appreciates a good, satisfying meal. I don't always have time for complicated recipes, and frankly, I don't always have the energy. This recipe, though, struck a perfect balance: delicious, relatively easy, and adaptable to what I had on hand. The crispy potato chip crust on the fish was an absolute revelation – unexpected crunch against the flaky fish – it's a texture symphony that I will be revisiting again and again.
The preparation was surprisingly straightforward. The fish, marinated briefly in buttermilk, soaked up the flavor beautifully and provided a tender base for the gloriously crunchy coating. The homemade chips, while requiring some oven time, were a far cry from the soggy disappointments you might find at a less-than-stellar takeaway. My secret? A good soaking in beer before roasting. This simple step dramatically improved the texture, resulting in chips that were perfectly crispy on the outside and fluffy within.
But the real star of the show was the remoulade sauce. Creamy, tangy, and with just a hint of spice, it was the ideal complement to the rich, savory fish and the salty chips. I used a blend of mayonnaise and Greek yogurt for a lighter, tangier twist, and the addition of fresh herbs and a bit of blue cheese gave it a complexity that elevated the entire dish. It's a recipe I'll definitely be keeping in my back pocket for future use.
Serving the fish and chips with a side of minted peas (a personal favorite), added a fresh and vibrant element to the plate. The peas, lightly steamed and tossed with fresh mint and a touch of butter, provided a welcome contrast to the richness of the fish and chips. The combination of textures and flavors was absolutely perfect, leaving everyone at the table completely satisfied.
This wasn't just a meal; it was an experience. The aroma of frying fish and roasting potatoes filled the kitchen with a comforting warmth, and the happy chatter around the table as everyone enjoyed the food was the perfect ending to a long week. If you're looking for a simple yet impressive recipe that's sure to impress, then give this Potato Chip Crusted Fish and Chips a try. You won't regret it.
Beyond the Plate: This recipe is incredibly versatile. Feel free to experiment with different types of fish, or even substitute chicken or tofu for a vegetarian option. The remoulade sauce is also endlessly adaptable, so don't be afraid to tweak it to your liking. Add some chopped pickles, a dash of Worcestershire sauce, or even a squeeze of lemon juice – the possibilities are endless!
Tips for Success:
- Don't overcrowd the baking sheet when roasting the chips or baking the fish. Overcrowding will lead to steaming rather than crisping.
- Pat the potatoes dry thoroughly before roasting to ensure maximum crispiness.
- Use fresh, high-quality ingredients for the best flavor.
- Make the remoulade sauce ahead of time to allow the flavors to meld.
This recipe is a testament to the power of simple ingredients and a little creativity. It’s a dish that’s as satisfying as it is delicious, and it's a perfect way to end a long week with a meal that’s both comforting and exciting. So gather your ingredients, roll up your sleeves, and prepare for a Friday night feast that will leave you wanting more.
