Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Shortcut Fish and Chips for Kids
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 941
- Total Fat
- 74 g
- Saturated Fat
- 13 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 28 g
- Cholesterol
- 87 mg
- Sodium
- 836 mg
Skip the deep fryer for this kid-approved, super-crunchy take on a British classic that little chefs can lead from start to finish. Instead of a messy batter, fish fillets are coated in creamy homemade tartar sauce—which acts as the perfect glue—and then breaded with hand-crushed potato chips for a salty, satisfying snap in every bite. Serve alongside sweet peas tossed with melted butter – plus extra tartar sauce for dipping – to round out this easy family-favorite meal.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 941
- Total Fat
- 74 g
- Saturated Fat
- 13 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 28 g
- Cholesterol
- 87 mg
- Sodium
- 836 mg
Ingredients
Tartar Sauce:
Fish:
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Directions
- For the tartar sauce: Stir together the mayonnaise, lemon juice, relish, mustard and Worcestershire in a small bowl.
- For the fish: Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray generously with nonstick spray.
- Open the bag of chips and crush directly in the bag – either by hand or using a rolling pin – until the texture of coarse breadcrumbs. Pour half of the chips into a shallow dish and reserve the remaining chips in the bag. Place 1/2 cup of the tartar sauce in a shallow dish and whisk in 2 tablespoons of water until the texture of pancake batter.
- Pat the cod dry with a paper towel and season lightly with salt. Cut the cod into 16 strips, each about 3/4 inch wide and 2 inches long. Dip the fish first in the tartar sauce mixture, making sure to coat all sides lightly with the sauce, then place in the potato chips, pressing lightly to coat all sides with the chips. When the chips in the dish are almost gone, refill with the remaining chips from the bag.
- Arrange the fish on the prepared baking sheet spaced about 1 inch apart. Bake until chips are golden brown and the fish is firm to the touch, 15 to 17 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the peas and boil for 4 minutes. Drain, then transfer to a serving bowl and toss with the butter. Season with salt.
- Serve the fish with the remaining tartar sauce and peas.
Cook’s Note
If only adults are cooking and they prefer a crispier bottom for the fish, preheat the baking sheet while the oven is preheating and add the fish to the hot pan before baking.
