Salt-and-Vinegar Fish Sticks

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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.