← Back to Search Results
baking British
 Baked Fish ’n’ Chips with Honey Vinegar

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Since I don’t often deep-fry foods (too messy), I bake my fish and potatoes in a hot oven. The result is crunchy-crusted fish and golden brown “chips.” I like to serve this with Romaine Salad with Roasted Cherry Tomatoes & Blue Cheese.

Yield: Serves 4
Prep time: 15 20 Minutes
Cooking time: 25 Minutes

Ingredients

  • Cooking spray
  • 2 large russet potatoes, peeled and cut into ½-inch-thick slices
  • Salt and freshly ground black pepper to taste
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1¼ pounds cod or halibut fillets, cut into thin strips
  • ¼ cup cider vinegar
  • 2 tablespoons honey

Directions

1. Preheat the oven to 425°F. Coat a large baking sheet with cooking spray.

2. Arrange the potato slices on the sheet and spray their tops with cooking spray. Season with salt and pepper. Bake for 10 minutes and pull out of the oven. Leave the oven on.

3. Meanwhile, in a shallow dish, whisk together the flour, baking powder, and ½ teaspoon salt. Whisk in the milk and egg. Add the cod fillets and turn to coat with the batter. Arrange the cod in a single layer on the baking sheet with the partially cooked potatoes and bake until the fish and potatoes are golden brown and the fish is fork-tender, about 15 minutes.

4. Meanwhile, in a small bowl, whisk together the vinegar and honey. Serve the fish and chips with the honey vinegar on the side for dunking.

Notes

Make it a meal kit: Fully bake the potato slices (25 minutes) and let cool. Make the honey vinegar. Dunk the fish strips in the batter, Store each of the components separately in sealable containers or plastic bags. The potatoes and fish will keep for up to 2 days in the refrigerator, the honey vinegar up to 3 days. When ready to finish the meal, bake the fish as directed, adding the cooked potatoes to the baking sheet for the last few minutes so that they can reheat. Serve as directed.


© 2008 Robin Miller

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

402kcal (20%)
528mg (22%)
50g
4g
5g (8%)
0g
1g (6%)
2g
1g
100mg (33%)
11g
37g
167mg
1485mg
93mcg RAE (3%)
36mg (61%)
189mg (19%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
flavor Flavor
by Rocco DiSpirito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-masala American Masala
by Suvir Saran
baked-explorations Baked Explorations
by Matt Lewis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
raos-cookbook Rao's Cookbook
by Frank Pellegrino
food-to-live-by Food to Live By
by Myra Goodman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?