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. Potato chip crusted beer-battered walleye, crispy russet potato wedges, tangy herbed potato salad, served with malt vinegar aioli.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Brunch, Dinner, Entree, Lunch
Cuisine American
Servings 12 servings
Calories 420 kcal

Ingredients
 

Potato Chip Crusted Beer Battered Fish

  • 1 ½ Pounds Walleye fish, perch, cod or haddock
  • 2 Cups All-purpose flour for breading
  • 1 Teaspoon Salt
  • 1 Teaspoon Black pepper ground
  • 1 ½ Cups Kettle potato chips crumble

Beer Batter

  • 1 Cup Beer ale or lager
  • ¾ Cup All-purpose flour
  • 2 Teaspoons Potato starch or cornstarch
  • ½ Teaspoon Salt

Crispy Potato Wedges

  • 1 Pound Alsum russet potatoes
  • 4 Cups Oil for frying

Potato Salad

  • 1 Pound Alsum russet potatoes peeled, diced
  • 1 Cup Mayonnaise
  • ¼ Cup Rice wine vinegar
  • 2 Tablespoons Dijon mustard
  • ¼ Cup Relish dill pickle
  • ¼ Cup Dill chopped
  • ¼ Cup Tarragon chopped
  • ½ Cup Green onions chopped
  • ½ Teaspoon Salt
  • ½ Teaspoon Black pepper ground

Malt Vinegar Aioli

  • 1 Cup Light mayonnaise
  • 2 Tablespoons Malt vinegar powder
  • 3 Tablespoons Malt vinegar
  • ½ Teaspoon Salt
  • 1 Teaspoon Black pepper ground

Instructions

  • Gather all ingredients and equipment needed.
  • Preheat oven to 400°F.

Potato Salad

  • Rinse and pat dry potatoes, peel and dice then hold under cold water.
  • In a large pot, add diced, peeled potatoes and add cold water to cover.
  • Turn on the heat to high and bring it to a boil, then reduce the 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 fully incorporated.

Crispy Potato Wedges

  • Rinse and pat dry potatoes, place on a wire rack on a baking tray, and place into the preheated oven at 400°F 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°F. 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 and mix until fully incorporated.
  • To make beer batter, in a bowl, add flour and beer, potato or cornstarch, and salt and whisk until the batter is mixed.
  • In a bowl, add potato chip crumbles. Take walleye strips and coat in seasoned flour, shaking off excess flour, fully dip in beer batter, then transfer to bowl with potato chips and fully coat with crumbs.
  • Carefully place dredge walleye into the hot oil and deep fry for 4-5 minutes with an internal temperature of 145°F and lightly golden brown and crisp.
  • Using a slotted spoon, tongs, or skimmer, scoop out deep-fried walleye.
  • Repeat until all fish strips are cooked.

Malt Vinegar Aioli

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

To Serve

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

Nutrition

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