Time: 45 min.
Complexity: easily
Servings: 6 - 8

These fish fingers are breaded with crushed potato chips and flavored with salt and vinegar, resulting in an incredibly crispy (thanks in large part to the double coating) and a tart, salty bite. They're best made with firm white fish fillets, such as pollock or haddock. Deep-fry them and serve as an appetizer with lemon wedges for drizzling or malt vinegar for dipping.

Ingredients:

• 1 bag (280g) salt and vinegar potato chips (about 10 cups), crushed
• 1/3 cup premium flour
• A large pinch of cayenne pepper
• 2 large eggs
• 2 tablespoons tartar sauce
• 900 g haddock or pollock fillet (remove bones), cut into 2.5 cm wide strips.
• Vegetable oil, for deep-frying
• Lemon wedges and/or malt vinegar, to serve

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cod, tartar sauce, ground cayenne pepper

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Preparation:

Step 1
• In a shallow bowl, combine the crushed potato chips with flour, 1/2 teaspoon salt, and cayenne pepper. In another shallow bowl, whisk together the eggs, tartar sauce, and 3 tablespoons water. Dredge one strip of fillet at a time in the potato chip mixture, turning to coat on all sides, then dip in the egg mixture and dredge again in chips. Place on a baking sheet until ready to fry.
Step 2
• Fill a large frying pan about halfway with vegetable oil and heat over medium-high heat to 175°C (350°F) on a deep-fry thermometer. Fry the fish sticks, a few at a time, turning occasionally, until golden brown and crisp, 5-8 minutes. Remember to return the oil to 175°C (350°F) before frying the next batch.
Step 3
• Transfer the fried fish to paper towels. Season with salt. Serve with lemon wedges and/or vinegar.

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