Fried Fish ‘n Chips
Fish ‘n chips may be traditionally considered a Brit thing, but you’d be hard-pressed to find a coast-hugging town in the US without a favorite recipe or style. That’s because fish ‘n chips is just a delicious, toasty, comfort food dish that almost everyone loves.
In our fried fish ‘n chips recipe, cod and haddock are our fillets of choice. Each offers an excellent flake and a mild flavor that doesn’t compete with the batter. We also chose actual potato chips instead of fries, so you can get this dish on the table in record time!
4 6–8-ounce cod or haddock fillets
1 cup panko crumbs
1 cup corn flakes, smashed
Vegetable oil, for frying
Sea salt, to taste
Freshly ground black pepper, to taste
Your favorite brand of Cape-Cod-style (or Kettle) potato chips*
In a large bowl, or plate with higher sides, combine the panko crumbs and corn flakes.
Sprinkle with about ½ teaspoon of sea salt and a couple grinds of black pepper.
Crack the two eggs into a bowl scramble using a fork.
Take a fish fillet and dip it in the egg so that it’s entirely coated.
Then dip it in the panko/corn flakes mixture, entirely coating it.
Repeat this for all 4 fillets. You may need more panko crumbs and cornflakes to coat your fish—it depends on how large your fillets are. Just repeat the seasoning process as you add more crumbs/flakes.
Add vegetable oil into a large skillet over medium/medium-high heat until the entire bottom of the skillet is evenly coated in oil.
Give the oil a good minute or two to heat up. If the oil is smoking, turn down the heat. You want it very hot but not smoking.
Add your fillets to the oil. Use a spatula to flatten each fillet so it sizzles and really gets down into that oil.
Cook for 2–3 minutes per side, or until the fillets are cooked through and beautifully browned on both sides, but not burned (you may need to adjust your heat).
Once the fish fillets are done, top with another grind of fresh black pepper and serve next to a nice helping of your Cape -Cod-style or Kettle chips!
Traditional fish ‘n chips is served with fries, but we really enjoy this recipe alongside Cape-Cod-style potato chips. If you’d rather go with fries (or even tater tots), you can save tons of time by using store-bought. And super-pro tip: they’re best made in an airfryer!