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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.
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!