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Baked Fish ’n’ Chips with Honey Vinegar

Updated February 23, 2016
(1 Votes)

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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.

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.

Serves4

Preparation Time20 min

Preparation Time - Text15-20 minutes

Cooking Time25 min

Cooking Time - Text25

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturecrisp, sweet, tangy

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

Instructions

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

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.

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.

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.

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