Homemade Fish and Chips

My siblings and I used to fish for catfish in the Ohio River when we were kids. As soon as we caught them we’d throw them back into the murky waters, waiting for the next “big one” to take the line.

Today many fish are farm raised and whether you choose catfish, tilapia or cod all are perfect for frying. I think it’s easier to “fry” the chips in the oven, so pop them in the oven first and then fry the fish so that all the components of this flavorful meal are ready at the same time.

Fried Fish with Sweet Potato Chips

Start to finish: 45 minutes
Hands on time: 45 minutes

Ingredients

  • 2 large sweet potatoes, peeled and cut into sticks no more than 1/2-inch thick
  • 2 branches fresh rosemary, leaves stripped
  • 3/4 teaspoon salt plus more for sprinkling
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 large eggs, beaten with a squirt of water
  • 1 tablespoon hot sauce such as Louisiana
  • 2 cups panko bread crumbs, plus more if needed
  • 1/2 cup flour
  • 1 pound catfish, tilapia or cod filets, cut into 5-inch sections
  • 1 cup vegetable oil
  • Tartar sauce
  • Ketchup
  • Cole slaw, optional

Preparation

  1. Preheat oven to 425°F.
  2. Toss the potatoes, rosemary, 1/2 teaspoon salt, a few grinds on pepper with the olive oil on a parchment lined sheet pan. Spread them out so that they cook evenly and roast the potatoes in the preheated oven for about 20 to 25 minutes. They should be browned and tender. If not crispy enough, bake for another 5 minutes.
  3. Beat the eggs in a large shallow bowl with a squirt of water, the remaining 1/4 teaspoon salt and the hot sauce. Pour the breadcrumbs and flour separately onto two large plates. Pat the fish dry and sprinkle it with salt and pepper.
  4. Dredge the fish in the flour and knock off the excess. Dip the fish into the egg to coat it completely and then roll it in the breadcrumbs. Place the fish on a sheet pan as it is breaded.
  5. Heat a 12-inch frying pan over medium-high heat and add the vegetable oil. When the oil shimmers and is very hot slip the breaded fish into the pan and brown it on one side, about 3 minutes. Turn it and brown the other side, another 3 minutes. Transfer the fish to a paper towel lined pan and keep it warm in the oven as you continue to fry the remaining fish.
  6. Serve the fish hot with the sweet potato chips and tartar sauce and ketchup on the side. I love to serve fish and chips with a big mound of creamy cold cole slaw. If you feel the same way, buy a bag of precut cabbage slaw and mix with a cup or so of jarred cole slaw dressing from the salad dressing aisle. Couldn’t be easier.

In the glass: A Spanish Albariño would be my choice here. It has the acidity to cut the richness of the fish and chips but with a soft, creamy edge. If you’re more in the mood for a beer (and who could blame you) choose an IPA from Thirsty Dog or Great Lakes Brewing Company.

Recipe Created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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