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Homemade Fish and Chips photo

Fish and Chips

This Fish and Chips recipe is a healthier twist on a classic! Crispy fish paired with fluffy fries makes for a delightful meal.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Fish and Chips:
  • 1 cup low-fat buttermilk
  • 5 teaspoons Old Bay seasoning divided
  • 1 pound cod, Pollock, halibut, or another firm white fish fillet (about 4 pieces, cut into 2-inch pieces)
  • 2 large russet potatoes (about 1.5 pounds), scrubbed and peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced fresh garlic (about 1 large clove)
  • ¾ cup white whole wheat flour
  • 2 large egg whites
  • 1 cup whole wheat Panko breadcrumbs
  • Lemon wedges for serving
  • Tartar sauce or malt vinegar for serving

Equipment

  • Deep Fryer or Large Pot
  • Slotted spoon
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Paper towels

Method
 

Instructions:
  1. Step 1: Prepare the Potatoes - Begin by cutting the peeled russet potatoes into thick fries, about 1/4 to 1/2 inch wide. Rinse the fries under cold water to remove excess starch, which helps them become crispy when cooked.
  2. Step 2: Soak the Fries - Soak the fries in cold water for at least 30 minutes. This step is crucial for achieving a crispy texture. After soaking, drain and dry the fries thoroughly with paper towels.
  3. Step 3: Season the Fish - In a mixing bowl, combine the low-fat buttermilk and 2 teaspoons of Old Bay seasoning. Add the fish pieces to the bowl, ensuring they are fully coated. Let them marinate for at least 15 minutes.
  4. Step 4: Prepare the Breading - In a shallow dish, mix the white whole wheat flour and the remaining Old Bay seasoning. In another bowl, whisk the egg whites until frothy. Place the whole wheat Panko breadcrumbs in a third bowl.
  5. Step 5: Coat the Fish - Remove the fish from the buttermilk, letting any excess drip off. First, dredge each piece in the flour mixture, then dip it in the egg whites, and finally coat it with Panko breadcrumbs. This triple coating will give you that perfect crunch!
  6. Step 6: Fry the Fries - In a deep fryer or large pot, heat oil to 350°F (175°C). Carefully add the fries in batches, frying for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
  7. Step 7: Fry the Fish - Using the same oil, fry the coated fish pieces in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
  8. Step 8: Serve and Enjoy! - Serve your crispy fish and chips with lemon wedges and your choice of tartar sauce or malt vinegar. Enjoy the crunch and flavor of this classic dish!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • To reheat, bake in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
  • Feel free to switch up the fish or add your favorite seasonings for a personal touch.