Not your ordinary (but better!) fish and chips…
St. Patrick’s Day is tomorrow!
I know, I know, fish and chips are not traditionally Irish, but Ireland is famous for its potatoes, and I put a little spin on the fish by dredging it in a crushed potato chip-corn flake mixture (so we can say it’s a little healthier than the battered fish, right?) And the best part is that these are not your ordinary fish and chips because they’re baked instead of fried.
I usually don’t celebrate St. Patrick’s Day, but like to make a festive dessert or dish (your traditional Corned Beef and Cabbage).
So this is real pub food. For the chips, I went with good old oven fries that I sprinkled with cayenne pepper (to kick things up a bit) and the usual salt and pepper. Simple but good. And to add some green, I think parsley goes best with this dish. But there is always basil, which is my favorite herb…
Another great part about this dish is that picky eaters would love it, too. No other fish is more basic than cod (or another simple white fish), and who doesn’t love potato chips and corn flakes? I can’t even think of anyone. Potatoes all the way.
There is so much you can dip fish and chips in. My all time favorites are tartar sauce and ketchup (fish taco sound awesome, too!). Although ketchup is so good, I do have to say mustard is my favorite sauce to dip everything from French fries to chicken cutlets. So who says mustard wouldn’t go well on this fish? It totally would.
Luck of the Irish Potato Chip-Crusted Fish and Chips
Chips (Baked French Fries)
- 3 large russet potatoes
- 1 tbsp all-purpose flour
- 1 tsp cayenne pepper
- 1 tbsp dry parsley
- 1/2 tsp salt
- 2 tbsp olive oil
Fish
- 1-1/2 lbs white fish ((I used cod.))
- 2 cups crushed potato chips
- 1/2 cup crushed corn flakes
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 cup milk
- 4 tbsp unsalted butter, melted
- tartar sauce
- ketchup
- fresh parsley
- Preheat oven to 400? F. Line baking sheet with parchment paper. Set aside.
- Cut potatoes into wedges. Place the strips on baking sheet, and sprinkle on flour, cayenne pepper, dry parsley, and salt. Drizzle on olive oil, and toss with hands until everything is evenly coated. Bake fries for 20 minutes, tossing occasionally to prevent sides from becoming too burned. Set aside.
- Cut cod into fillets of desired thickness (I recommend about 1 inch thick and 4 inches long). Add crushed potato chips and corn flakes to a bowl along with paprika and cayenne pepper. To another bowl, add salt, black pepper, milk, and melted butter. Dip each cod fillet into milk mixture and then into potato chip mixture, making sure all sides are evenly coated. Place on baking sheet. Bake cod for 12-15 minutes, or until it is flaky and cooked all the way through. Serve with “chips” and your choice of fixings (I recommend tartar sauce, ketchup, and fresh parsley), and enjoy!
