Everyone loves fish and chips, the English pub favorite of crispy battered fish and hot “chips” (known as thick-cut fries to Americans). You can replicate the dish at home with a little help from another more familiar chip—potato chips.
As vinegar is the typical accompaniment to fish and chips in Britian, we used thick-cut salt-and-vinegar potato chips to make a crunchy topping for the cod fillets. Available frozen at your supermarket, cod is a mild-
flavored white fish with just the right texture—not too meaty or too delicate. Orange roughy, snapper, haddock or catfish will also work well. Avoid strong-flavored fish such as salmon, tuna or swordfish or thin, delicate fillets such as trout or flounder.
Round out the dish with a super-easy remoulade sauce. Similar to tartar sauce, it’s made by gussying up mayonnaise with mustard, shallots and capers. To make your own chips, cut russet potatoes into wedges or fries, toss with salt and oil, and pop in the oven until tender.
Salt-and-Vinegar Potato Chip Fish
Use thick, kettle-cooked chips for best results. The mayonnaise adds oil and a lemony flavor to the fish and helps the crushed potato chips adhere.
2 (6-ounce) cod fillets, or other white fish
1/4 teaspoon coarse salt
2 teaspoons mayonnaise
1/2 cup coarsely crushed kettle-cooked salt-and-vinegar potato chips
1. Preheat oven to 400F.
2. Rinse fish in water and pat dry with paper towels. Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Spread mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork. Serves 2.
Per serving: 310 calories, 14g fat, 65mg chol., 29g prot., 16g carbs., 1g fiber, 570mg sodium
Recipe by Laraine Perri