Salt and Vinegar Fish and Chips with Dill Tartar Sauce

Being a proud, born-and-raised Pacific Northwesterner, it should come as no surprise that I love love LOVE seafood. Salmon, oysters, mussels, Dungeness crab, even the Washington native geoduck tickle my fancy and I am just as happy as a clam when I get to devour it. 

One of the most classic ways I love to enjoy seafood is fish and chips style, because when was deep frying anything ever a bad idea? I'm talking super crispy, golden brown fish and chips doused in lemon and/or malt vinegar for a uniquely salty/sour bite. The only thing greater than a perfect bite of fish and chips is enjoying it by the water, sun shining on your face, with a cold one in hand. 

The other day when I had a hardcore craving for some good fish and chips, I realized that I don't necessarily need the sea salt air and an iconic view of the Puget Sound to enjoy fish and chips. In fact, there really was nothing stopping me from attempting an easy and delicious fish and chips from scratch! 

As someone who doesn't particularly enjoy frying foods at home (because it turns into one hot mess), I sought a homemade fish and trips recipe that I could actually bake in the oven. In fact, I went a step further and interpreted the "chips" portion a bit differently. Because I love the salty/sour combo of fried fish and malt vinegar, I came up with the wacky (yet brilliant) idea to coat my fish in, you guessed it, salt and vinegar chips. Two birds, one stone, my friends!

This is by far one of my new favorite recipes I have tested because of how easy it is to make and how delicious it is every time. The crushed salt and vinegar chips create a naturally crisp and perfectly seasoned coating for the fish that seriously has me wondering why I never thought of this method before. I even serve them up with a easy, homemade dill tartar sauce that is nearly as delicious as the crispy, crunchy fish. 

Call them authentic fish and chips or not, my intrepretation will have you thinking you are enjoying them oceanside. Just call them your new "mini escape" of a meal – you're welcome!

Salt and Vinegar Fish and Chips with Dill Tartar Sauce

Ingredients

  • 1 pound cod or other firm white fish, sliced into 1/2-inch thick sticks
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon water
  • About 2 cups (almost a full bag) of salt and vinegar kettle style potato chips, roughly crushed

Dill Tartar Sauce

  • 1/2 cup mayo
  • 1 tablepoon Dijon mustard
  • 1 tablespoon dill relish
  • 1 teaspoon dill, finely chopped
  • 1/2 teaspoon salt

Directions

Preheat oven to 400 degrees. Set up a dredging station with three shallow plates or bowls – flour in one, eggs and water whisked together in another and crushed potato chips in another. Pat fish dry with a paper towel before dipping in flour to coat. Shake off any excess and dip in egg mixture. Drip off any excess egg and finally roll in crushed potato chips. Lay fish pieces on a greased baking sheet. 

Bake for 20 minutes until fish is firm and golden brown. While fish is cooking, combine mayo, Dijon, relish, dill and salt in a ramekin or small dish. Remove fish from baking sheet with a spatula and serve with lemon wedges and tartar sauce. 

2 thoughts on “Salt and Vinegar Fish and Chips with Dill Tartar Sauce

  1. Hi Ali, 

    I can't wait to try this recipe…that is brilliant using the chips! Your hummus looks delicious too, I just started experimenting with different beans as well! 

    Chloe has talked about what an amazing cook you are, and told me about your blog. Your recipes look delicious, and the site looks wonderful! You have a ton of recipes that I will definitely be trying! Chloe keeps telling me to start a blog…I have so many recipes in my head!! 

    Happy cooking and take care, 

    Teri Eklund

  2. Thanks so much for the kind note, Teri! I'm so glad to hear you like the blog. Let me know how it goes trying some of the recipes! I always remember you were a great cook, I would definitely read a blog of yours! Hope you are well! 

Leave a Reply

Your email address will not be published. Required fields are marked *