Here Fish ‘n Chippy

fish fry? fish bake!

I’m not sure if it was all the Guinness I drank last week, or all the Guinness-inspired recipes I saw, but I’ve been in a pub state of mind. And what’s the best pub food around? Fish and chips. There’s nothing better than some battered and deep-fried pieces of fish served with salty fries and a ton of tarter sauce. But you know what’s not so good about them? That greasy-gross feeling that comes afterwards. You people know what I’m talking about. So, when I found this recipe for a baked version, I knew I had to try it. The secret ingredient is crispy rice cereal – go Rice Krispies! – which gave the fish that typical crispy, flakey, airy texture. I was really surprised how great it turned out. And once I loaded them up with tarter sauce and the baked fries, it was just like being at a pub. I bet the pint of Guinness had something to do with it, too.

Baked Fish & Chips
For the chips:
– 3 medium russet potatoes, peeled
– ¼ cup of vegetable oil
– ½ teaspoon of cayenne pepper
– Salt

For the fish:
– 1 ½ lbs of boneless, skinless cod (or similar white fish), cut into 4-inch pieces
– 4 cups of crispy rice cereal
– 2 teaspoons of Old Bay seasoning
– 2 eggs, lightly beaten
– Salt and pepper
– Cooking spray
– Tarter sauce (see my homemade recipe here)

Heat your oven to 450º.

Using a mandolin or by hand, cut the potatoes into ¼ inch-thick sticks. Place in a large bowl of cold water and soak for 10 minutes. Drain the water and repeat for another 10 minutes. Place the potatoes on paper towels, cover with additional paper towels, and allow to dry for 10 minutes. Return to the potatoes to the large bowl and toss with the oil and cayenne. Spread the potatoes evenly on a large baking sheet and bake until brown and crisp, about 25 to 30 minutes, turning once. Season the chips with a sprinkle of salt.

For the fish, lightly crush the cereal by hand in a shallow bowl (don’t pulverize every piece, you want some finer and larger chunks) and then season with Old Bay and salt and pepper. Dip the fish into the egg, and then roll in the cereal. Set a wire rack over a baking sheet and lightly coat with cooking spray. Place the fish on top of the wire rack and bake until crisp and just cooked through, about 12 to 14 minutes. Serve with the chips and tarter sauce.

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2 Comments on “Here Fish ‘n Chippy”

  1. Love it. We use cornflakes to batter chicken so this makes sense to me!

    • egg me on says:

      Mmm … cornflakes on chicken sounds great. And, both of these dishes can be washed down by the Lucky Charms milkshake!


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