Being an Australian, I couldn’t resist including a fish ’n chips recipe. I came up with this playful twist, coating the fish in these iconic potato stick “chips.” I love that this recipe is baked, not fried.
This recipe can be prepared year round. Coat the fish and freeze raw, between layers of parchment. Defrost; bake fresh.
Cook’s Tip: Try various flavors of potato chips or potato sticks to change the flavor of this recipe.
- Cook Time
- Prep Time
- 6 to 8Servings
Fish 'n Chips
- 2 eggs, lightly beaten
- 2 tablespoons white vinegar
- 1 cup potato starch
- 2 (6-ounce) bags potato sticks
- 2 pounds fresh baby flounder, cut into strips
- Lemon wedges, for serving
- Tartar sauce, for serving
- 4 large canned Israeli pickles
- 1 cup mayonnaise
- 1 tablespoon pickle juice
- 2 tablespoons fresh lemon juice
Fish 'n Chips:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
2. Place eggs and vinegar into a bowl; whisk to combine. Place potato starch into a second bowl and potato sticks (not crushed) into a third.
3. Dip each piece of fish into potato starch, then into egg, and then into potato sticks, making sure the entire strip is fully coated. Place on prepared baking sheet.
4. Bake for 25 minutes. Serve with a wedge of lemon and tartar sauce.
1. In a food processor fitted with the “S” blade, chop the pickles.
2. Add mayonnaise and pickle juice; pulse to combine.
Recipe reprinted from Perfect for Pesach: Passover recipes you'll want to make all year by Naomi Nachman (Mesorah Publications 2017).