Fish and “Chips”

by Molly Shuster

Be sure to fry the fish in small batches to ensure golden, crispy fillets. Oven baked ‘chips’ make this indulgent meal much more manageable to make from home, and a bit healthier, too.

Ingredients

  • 1 recipe homemade mayonnaise
  • 1/2 cup bread and butter pickles, finely chopped
  • 1 Tbsp. capers, finely chopped
  • 1 Tbsp. chives, finely chopped
  • 1 Tbsp. parsley, finely chopped
  • 1 pound baby Yukon Gold potatoes
  • 2 pounds cod, cut into 3-4" pieces
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/2 tsp. salt
  • 1/2 tsp. Old Bay (optional)
  • Canola or peanut oil, for frying (about 6 cups)
  • Olive oil, for drizzling
  • Flaky sea salt, for sprinkling
  • Lemon wedges, for serving
Fish and “Chips”

Elizabeth Cecil

Stir all of the tartar sauce ingredi- ents into the homemade mayonnaise. Refrigerate until ready for use. (The tartar sauce makes more than you’ll probably need, so save any extra for fried seafood or to make extra special egg or tuna salad.)

Heat oven to 400F. Boil the potatoes in salted water until fork tender, about 8-10 minutes. Drain. Transfer to a baking sheet. Using a flat-bottomed cup or mug, smash the potatoes to flatten. Drizzle generously with olive oil on both sides and season with salt and pepper. Bake until golden and crispy, about 10 minutes per side. Keep warm.

Whisk together the flour, egg, beer, salt and Old Bay, if using. Line a baking sheet with paper towels and keep by the stovetop. Heat 3” of oil in a large pot over medium-high heat until the oil reaches 360-375F. (If you don’t have a thermometer, test the oil with a piece of bread. If it sizzles rapidly, you’re ready to go.) Dip the cod in the batter and fry in small batches, about 3-4 pieces per patch. Fry cod until deep golden and crispy, about 4-5 minutes. Transfer to the baking sheet. Sprinkle fish with flaky sea salt. Repeat with remaining. Serve with the potatoes, tartar sauce, and lemon wedges on the side.

Yield: 4 servings