Baked Fish n' Chips with Honey Vinegar
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.
Preparation Time20 min
Cooking Time25 min
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe CourseMain Course
Taste and TextureCrisp, Sweet, Tangy
- 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
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.
To make ahead, 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.
Read NextSalmon with Tofu
2008 Robin Miller