Fish and Chips

People always ask me for examples of Australian cuisine. I usually respond with these three: (1) a Vegemite sandwich, (2) meat pies and (3) fish and chips.
Fish and chips, which is so popular in Australia came from the influence of the British. As a kosher food blogger, I recently was trying to develop a new fish recipe and thought it would be appropriate to create a fish and chips recipe. As the creative juices flowed, I came up with this great concept. I opened up my favorite bag of potato chips by Ten Acre Chip Company and crushed them down to make the coating for my flounder. Voila! it was literally fish and (potato) chips!

It was so amazing — freshly pan-fried with a squeeze of fresh lemon and tartar sauce.

Cooks note: Planning ahead for Sukkot
I plan to batter the fish the day before Tom tov, cover it and leave it in the fridge and fry it up fresh on Tom tov morning. Leaving it in the fridge even for an hour helps the coating adhere properly when frying. The works well with schnitzel too.

Fish and Chips

1 pound fresh baby flounder
2 eggs beaten
1 cup all-purpose flour
3 packages Ten Acre potato chips When Sweet and Sour Became Friends. (It’s their version of salt and vinegar) crushed in a food processor.
Canola oil

Directions

In 3 separate bowls, place the flour in one, eggs in one and crushed chips in another.
Dip each piece of fish in the order: flour, eggs then chips.
Heat in sauté pan enough oil, so that when frying the fish it comes up 1/2 up the side of the fish. This will help make the fish extra crispy.
Fry on both sides till golden brown.
Serve immediately with a wedge of fresh Lemon and tartar sauce.

Tartar sauce

Ingredients
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice
1 tablespoon Dijon mustard
salt and pepper to taste

Directions
1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

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