Photo: Salt-and-Vinegar Fish Sticks Recipe
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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By ngenini76
Wilkes-Barre, Pa
on February 21, 2013
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Made this tonight and my family enjoyed it. I had a tough time with the batter too. The chips just got too soggy and stopped sticking to the fish. Thankfully I bought an extra bag of chips so I made the chip mixture again, spread it out on a baking sheet, put the egg washed fish on there & turned to coat it. It worked out much better, easier too.
By spaciotti
Olyphant PA
on January 29, 2013
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The first time I tried this recipe, it didn't batter just right & my family still loved it. So I made it again last night with a few changes...added more water to the eggs and this time I "flashed" fried it just to brown the coasting & finished it in the oven. I must say it was a huge success!!! Everyone loved it & told me I must keep it on the menu! Thanks Food Network
By Chef #1137158
Maine
on January 16, 2013
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Made this tonight, not impressed with the results. Seemed to take a lot longer to make than a batter or breaded fish stick. Won't bother with it again.
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