Salt-and-Vinegar Fish Sticks
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 723
- Total Fat
- 53
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 25
- Cholesterol
- 108
- Sodium
- 589
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.