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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.
Servings: 4 Servings
Calories Per Serving: 1238 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chips
- 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
Fish
- 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
Instructions
Chips
- *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.
Fish
- 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!
Notes
*Note that if you are in a hurry, you can skip soaking the potatoes and just roast them as directed. **To quickly make minuted peas, add 1 cup frozen peas to a small sauce pan with 2 tablespoons butter. Cook until very soft, about 10 minutes. Remove from the heat and mash with a fork. Add 2 tablespoons fresh chopped mint, salt and pepper. Taste and adjust seasonings if need. Enjoy warm along side your fish and chips.
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!
Hey Jen,
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.
Hi Betsy,
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?
Hi John,
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
Hey there,
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!!
Hey Diandra,
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!
Hi Steph,
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!!
Hey Diandra,
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?
Hey Ariana,
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.
Hey Brenna,
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.
Thank you!
Hey Wendy,
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?
Hey Jess,
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?
Hey Rachel,
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!