Great Lakes Fish and Chips

Great Lakes Fish and Chips

Great Lakes Fish and Chips

Potatoes USA
A classic fish fry with a potato twist.
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Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Brunch, Dinner, Entree, Lunch
Cuisine American
Servings 12 servings
Calories 420 kcal


Potato Chip Crusted Beer Battered Fish

  • 1 1/2 Pound Any white fish (Walleye, Perch, Cod, Flounder, Haddock, Snapper, etc)
  • 2 Cup All-purpose flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Black pepper, ground
  • 1 1/2 Cup Kettle potato chips, crumbled

Beer Batter

  • 1 Cup Beer, ale or lager
  • 3/4 Cup All-purpose flour
  • 2 Teaspoon Potato starch or corn starch
  • 1/2 Teaspoon Salt

Crispy Potato Wedges

  • 1 Pound Alsum Russet potatoes
  • 4 Cup Oil, for frying

Potato Salad

  • 1 Pound Alsum Russet potatoes, peeled, diced
  • 1 Cup Mayonnaise
  • 1/4 Cup Rice wine vinegar
  • 2 Tablespoon Dijon mustard
  • 1/4 Cup Dill pickle relish
  • 1/4 Cup Dill, chopped
  • 1/4 Cup Tarragon, chopped
  • 1/2 Cup Green onions, chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black pepper, ground

Malt Vinegar Aioli

  • 1 Cup Light Mayonnaise
  • 2 Tablespoon Malt vinegar powder
  • 3 Tablespoon Malt vinegar
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Black pepper, ground


  • Gather all ingredients and equipment needed.
  • Preheat oven to 400 degree Fahrenheit.

Potato Salad

  • Rinse and pat dry potatoes, peel and dice then place in cold water.
  • In a large pot add diced peeled potatoes and add cold water to cover. Turn on heat to high and bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes or until fork tender.
  • Drain water, place potatoes in large bowl and let cool.
  • In a separate large bowl add mayonnaise, rice wine vinegar, Dijon mustard, relish, dill, tarragon, green onions, salt and black pepper and whisk until fully mixed.
  • Add dressing to potatoes and fold together until mixed.

Crispy Potato Wedges

  • Rinse and pat dry potatoes, place on a wire rack on a baking tray and put in preheated oven at 400 degrees Fahrenheit for 40-45 minutes.
  • Remove potatoes from oven and let cool in the refrigerator for about 1 hour or until firm and easy to slice.
  • Slice potatoes lengthwise into thin wedges.
  • In a large pot add oil for frying and heat to 350 degrees Fahrenheit. Carefully put potato wedges into hot oil and deep fry for 2-3 minutes or until light golden brown and crispy. Using a slotted spoon, tongs or skimmer scoop out wedges and season with salt.
  • Note: Keep oil for deep frying potato-crusted beer battered fish

Potato-crusted beer-battered fish

  • Cut fish into about 2 inch length strips
  • In a bowl add flour, salt and pepper until thoroughly mixed.
  • To make beer batter, in a bowl add flour, beer, starch and salt and whisk until mixed thoroughly.
  • In a separate bowl add potato chip crumbles.
  • Take fish strips and coat in seasoned flour shaking off the excess, then dip in beer batter, then transfer to bowl with potato chips and fully coat with the crumbs.
  • Carefully place fish strips into the hot oil and deep fry for 4-5 minutes with an internal temperature of 145 degrees Fahrenheit and lightly golden brown and crisp. Using a slotted spoon, tongs or skimmer, scoop out deep-fried fish. Repeat until all fish are cooked.

Malt vinegar aioli

  • In a bowl add light mayonnaise, malt vinegar powder, malt vinegar, salt and black pepper, whisk together until fully mixed.

To serve

  • Serve on separate platters or serving dishes or plate individually. Serve with coleslaw on the side.


Serving: 12servingsCalories: 420kcalCarbohydrates: 49gProtein: 21gFat: 15gSaturated Fat: 2.5gCholesterol: 85mgSodium: 860mgPotassium: 873mgFiber: 2gSugar: 4gVitamin C: 11.1mgCalcium: 124mgIron: 3mg