Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
I have never cooked fish but my son loves it – I plan on trying this recipe soon but have a quick substitution question – for the remoulade, what can I use in place of bleu cheese? No one in my family is a fan, but not sure what would work instead.
Thanks in advance! Excited to try this out soon!
You could just skip the blue cheese:) Let me know if you have any other questions, I hope your son loves this recipe! xx
Absolutely delicious! Loved the fish!! Will definitely make again.
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
How big of a bag of potato chips does it take to get get 1.3 cups?
You can just buy a regular sized bag of chips. I hope you love this recipe, please let me know if you give it a try! xx
Looks so amazing!! I’ll be trying this recipe tmrw night!!
QQ: where does the malt vinegar come into play? i see it lightly listed next to lemon wedges and am curious
You can use serve the malt vinegar on the side with the lemon if that is something you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
delicious!! the tempura de was amazing and worked perfectly with the fish sticks. just enough heat overall!! and i ended up dipping both my fish and chips in the malt vinegar. YUM!!
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this amazing recipe for dinner tonight and it was a huge hit for my family who isn’t the biggest fish fans!! They devoured everything on their plates (including the dipping sauce) and asked for more! Thank you Tieghan for sharing this recipe!
It will be a meal we make often!
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
delicious!! the remoulade was amazing with the fish sticks!! and i dipped both the fish and chips in the malt vinegar. YUM!!
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
My fish ended up soggy on the bottom. What could have gone wrong?
Sorry to hear this, was there anything you adjusted in the recipe? Next time try flipping the fish halfway through. I hope this helps! xTieghan
I didn’t make any changes to the recipe, but I will try flipping it halfway next time. Thanks!
There is too much salt in this recipe. The potatoes have 1 tablespoon of kosher salt in the beer mixture and then 2 more teaspoons of seasoned salt. The fish does not require any more salt in the potato chip crumb mixture. Potato chips have enough salt. I will make this recipe again with 1/2 the salt for the potatoes and no additional salt for the fish.
Sorry you feel this way, you can always adjust the salt to your liking:) xTieghan
I made this tonight and it was a hit! It looked exactly like your photos except I used cod as there was no mahi mahi at my grocery store. I will def make it again- My husband loved the spicy flavours from the cayenne.
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday? xTieghan
hi! I had a hard time rolling the white fish (cod) in the cornflakes/potato chips mixture. The melted butter mixed with milk solidified the butter and the cornflakes/potato chips did not adhere to the white fish…. i love all your recipes but this one just didn’t work out for me 🙁 did i miss a step?
So sorry about this! Did you adjust the recipe at all? I like to press the potato chips on the fish if needed. I hope this helps for next time! xTieghan
I can’t do blue cheese- would it still be ok without it?
Yes totally fine to omit! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sounds pretty good. Unfortunately my debit card expired while trying to wade though personal bullshit you felt you needed to include before the recipe.
Wow sounds like you had an awful day. I am sorry to hear that. There is a skip to recipe button at the top of my blog for all who do not want to read the post. I hope your day, week and month get better from here and you start sharing positivity, especially on the internet. Thank you. xTieghan
You handled this comment with grace. Another reason I love you and your recipes!!
Tried this recipe and it’s delicious, thanks for sharing!
Thank you Faraz!
I have tried this recipe a few times an every time I make it, when I add the melted butter to the buttermilk, it immediately starts to harden and ends up as little piece-y chunks in the buttermilk. I have tried bringing the buttermilk to room temp and this doesn’t seem to help. What am I doing wrong? Any pointers?
Hmm, it sounds like the milk is just too cold for the butter. Try warming the buttermilk with the butter. I think that should do it. Let me know if you have questions. Thank you!
Looks Good! I’m going to try it tonight with crappie ?
Hope you loved it!