Salt-and-Vinegar Fish Sticks

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 10 -ounce bag salt-and-vinegar potato chips (about 10 cups), finely crushed
  • 1/3 cup all-purpose flour
  • Kosher salt
  • Large pinch of cayenne pepper
  • 2 large eggs
  • 2 tablespoons tartar sauce
  • 2 pounds haddock or pollock fillets, pin bones removed, cut into 1-inch-wide strips
  • Vegetable oil, for frying
  • Lemon wedges and/or malt vinegar, for serving
Directions

Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl.

One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry.

Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.

Photograph by Johnny Miller


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