Great Lakes Fish and Chips

Great Lakes Fish and Chips
A classic fish fry with a potato twist.
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 12servingsCalories: 420kcalCarbohydrates: 49gProtein: 21gFat: 15gSaturated Fat: 2.5gCholesterol: 85mgSodium: 860mgPotassium: 873mgFiber: 2gSugar: 4gVitamin C: 11.1mgCalcium: 124mgIron: 3mg