Fish and Chips are a staple up here in New England. You really can't go wrong when ordering it around here because you just know it's local and going to be fresh. It's also not the healthiest thing for you. Fried fish, potatoes and a mayonnaise based condiment to boot. To take a little bit of the fat away, we've breaded the fish in a potato based crust and then cooked quickly in little amounts of oil (not deep fry) as we did with the potatoes. You still get that great crunchy fish and chips to go with it. Fresh lemon and tartar sauce and you are all set for a summer night's dream dinner.
Baking Steel Fish & Chips
- 2 ea 4oz filets white flaky fish (cod, bass, striper, etc.)
- 2 ea eggs, beaten
- 2 oz flour
- 4 oz potato chips, crushed
- 4-6 oz potatoes, cut into wedges
- 4 oz tartar sauce (just buy it, you've done enough work already)
- 4 oz olive oil (canola or vegetable is fine too)
- 1/2 ea lemon
- 1 cup green peas (classic, but optional)
- salt and pepper
Set up standard breading procedure of seasoned flour, egg wash and then crushed potato chips.
Preheat oven to 500 degrees.
Bread filets of fish through breading procedure and then chill for 10-15 minutes int he refrigerator.
Toss potato wedges with olive oil, salt, pepper, and any herbs you may or may not care for. Lay them on a sheet tray and cook for 10 minutes. Flip them over as best as you can and at the same time, preheat your Griddle on medium high heat for 6-7 minutes. (Check out our No Fry French Fries Blog to see the whole process.)
Cook potatoes for an additional 10 minutes or so until crisp and tender.
Pour an ounce or so of olive oil to coat the bottom of the griddle and lay your fish filets away from you on top as to not splash yourself with hot oil. Cook for 3 minutes on each side or until golden brown.
Remove potatoes from the oven and take the fish off the griddle. Place on some old newspaper or parchment paper for that european feel. Crack open eh tartar sauce and squeeze some lemon. Have yourself a nice glass of rosé.