It’s pub food Wednesday and things are gettin’ real good.
Especially since it’s already Wednesday! AND we are cooking with beer AND potato chips. I told you things were gettin’ GOOD!
I think the Irish would be proud. Or at least I hope so, cause umm I love this meal.
Remember yesterday when I said that I was having way too much fun with some Irish recipes? Yeah, well I was not kidding and this one right here is one of my favorites. Ok well, I really can’t pick a favorite cause I love them all, but it’s fish and chips!!
Who doesn’t love a good round of fish and chips? Crazy people…AKA my whole family, minus my dad and one of my older brothers.
I know that traditionally, fish and chips are all about some seriously delicious battered fish, fried to crisp perfection along with chips that are equally delicious and also perfectly fried. But I sort of did these a little differently. I can’t tell you the full on background because then I would be giving away this super secret family recipe… that I will some day share… just waiting for the very most perfect time… cause it’s that good.
So this was inspired by that secret recipe. Just think of it as a little teaser and, well believe it or not, a healthier version. Ah huh.
Instead of frying the fish, I crusted it in potato chips. Oh my gosh. I know. Salty, crunchy and downright delicious potato chips. Don’t you think that’s almost better than frying? I am kind of thinking so because it is crazy good. It’s also way easier which means major bonus points.
For the chips, I went with thicker cut, beer soaked oven fries. Yes, you read that right, beer soaked. Soaking the potatoes in beer ensures you will get a crispy outside and a soft inside. Most people will tell you to soak them for three-hours, but I was WAY too impatient and went with thirty minutes. It seemed to work great, cause those chips were gone in minutes.
Something about salty potatoes, man they are just so good. The Irish totally know what’s up. They may not have a ton of foods they are known for, but I’d say if there was only one to be known for, the potato is sure a good one. I honestly do not know one person who doesn’t love potatoes, including even gluten-free, vegetarian and vegan eaters alike.
And these days, I’d say that is an amazing accomplishment.
To go along side my fish and chips I made a quick spicy Remoulade with blue cheese swirl throughout. Don’t yell at me for putting cheese in Remoulade, I promise it’s kind of a genius idea. Just try it.
Oh, and I also made some minted peas, which apparently is the thing to do in Ireland, so I went with it, their pretty good.
Potato Chip Crusted Fish and Chips...with all the Fixings.
- 1 1/2 pounds russet potatoes cut into thinish wedges
- 12 ounces Irish beer or your favorite beer
- 1 tablespoon flour
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1 1/2 pounds white fish cut into strips (I used mahi mahi)
- 1 1/3 cups finely crushed potato chips
- 2/3 cup finely crushed corn flakes
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 4 tablespoons butter melted
- 1/3 cup buttermilk
- lemon wedges malt vinegar + fresh parsley, for serving
- in minted mashed peas for serving (my quick version is the notes)
Spicy Blue Cheese Remoulade
- 1/2 cup mayo I either make my own or buy the olive oil based mayo
- 1/4 cup plain greek yogurt
- 2 teaspoons grainy dijon mustard
- 1/2 red bell pepper finely chopped
- 1 green onion chopped
- 1-2 cloves garlic depending on your taste
- 1/4 cup fresh parsley chopped
- 1/2-1 teaspoon cayenne pepper to your taste
- salt and pepper to taste
- 3 ounces blue cheese crumbled
*Add the potatoes to a large, shallow bowl. Pour the beer over the potatoes and add 1 tablespoon kosher salt. Try and make sure all the potatoes are submerged in the beer. Cover and place in the fridge for at least 30 minutes or up to 3 hours. After 30 minutes, preheat the oven to 425 degrees F.
Remove the potatoes from the beer and pat dry with paper towel. Add the potatoes to a dry bowl and toss with the flour, seasoned salt, pepper, and 2-3 tablespoons olive oil. Arrange in a single layer on a baking sheet. Roast for 20 minutes and then if needed add more olive oil, toss the fries around and place back in the oven for another 15-20 minutes or until golden brown and crispy. Season with more salt if desired.
While the chips are roasting, make the fish. In a bowl, combine the butter and buttermilk. Add the fish and toss to combine and wet all the fish. Add the potato chip and corn flake crumbs, seasoned salt, cayenne and pepper to a large bowl. Stir to combine. Remove each piece of fish from the buttermilk mixture, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the fish have been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the fish with cooking spray or a mist of olive oil. Bake for 10-12 minutes at 450 (you can do this in the same oven your fries are roasting in). Just be careful not to over bake this, cooking times will vary depending on the size of your fish.
While the fish and chips are cooking, prepare the remoulade. In a bowl combine the mayo, greek yogurt, mustard, red pepper, green onion, garlic, parsley, cayenne, salt and pepper until well mixed and combined. Stir in the crumbled blue cheese. Store in the fridge until ready to serve.
Once the chips and fish are ready, divide them evenly among plates. Garnish with fresh lemon and parsley. Serve with remoulade for dipping and minted peas (recipe in the notes) if you like. Enjoy!
PS. You should probably serve these potato chip crusted fish and chips with some beer. Yeah, you know, to give yourself the true pub-style experience!