· 1 ½ pounds russet potatoes cut into thinish wedges
· 12 ounces Irish beer (or your favorite beer)
· 1 tablespoon flour
· 2 teaspoons salt
· 1 teaspoon pepper
· ¼ cup olive oil
· 1 ½ pounds whitefish, cut into strips
· 1 ⅓ cups finely crushed potato chips
· ⅔ cup finely crushed corn flakes (or breadcrumbs)
· 1 teaspoon salt
· ½ teaspoon cayenne pepper
· ¼ teaspoon pepper
· 4 tablespoons butter, melted
· ⅓ cup buttermilk
· optional: lemon wedges, malt vinegar, + fresh parsley, for serving
· ½ cup mayo
· ¼ cup plain greek yogurt
· 2 teaspoons grainy or dijon mustard
· ½ red bell pepper finely chopped
· 1 green onion chopped
· 1-2 cloves garlic, depending on your taste
· ¼ cup fresh parsley chopped
· ½-1 teaspoon cayenne pepper (to taste)
· salt and pepper to taste
1. Add the potatoes to a large, shallow bowl. Pour the beer over the potatoes and add 1 tablespoon kosher salt. Try and make sure all the potatoes are submerged in the beer. Cover and place in the fridge for at least 30 minutes or up to 3 hours. After 30 minutes, preheat the oven to 425 degrees F.
2. Remove the potatoes from the beer and pat dry with paper towel. Add the potatoes to a dry bowl and toss with the flour, seasoned salt, pepper, and 2-3 tablespoons olive oil. Arrange in a single layer on a baking sheet. Roast for 20 minutes and then if needed add more olive oil, toss the fries around and place back in the oven for another 15-20 minutes or until golden brown and crispy. Season with more salt if desired.
3. While the chips are roasting, make the fish. In a bowl, combine the butter and buttermilk. Add the fish and toss to combine and wet all the fish. Add the potato chips and corn flake crumbs, salt, cayenne and pepper to a large bowl. Stir to combine. Remove each piece of fish from the buttermilk mixture, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the fish have been used. Make sure not to crowd your pan, if necessary, use two baking sheets. Lightly spray the fish with cooking spray or a mist of olive oil. Bake for 10-12 minutes at 450 (you can do this in the same oven your fries are roasting in). Just be careful not to over bake this, cooking times will vary depending on the size of your fish.
4. While the fish and chips are cooking, prepare the remoulade. In a bowl combine the mayo, Greek yogurt, mustard, red pepper, green onion, garlic, parsley, cayenne, salt and pepper until well mixed and combined. Stir in the crumbled blue cheese. Store in the fridge until ready to serve.
5. Once the chips and fish are ready, divide them evenly among plates. Garnish with fresh lemon and parsley. Serve with remoulade for dipping and minted peas (recipe in the notes) if you like. Enjoy!
· If you are in a hurry, you can skip soaking the potatoes and just roast them as directed.
· To quickly make a side of minted peas, add 1 cup frozen peas to a small saucepan with 2 tablespoons butter. Cook until very soft, about 10 minutes. Remove from the heat and mash with a fork. Add 2 tablespoons fresh chopped mint (or 1 tsp. dried), salt and pepper. Taste and adjust seasonings if needed. Enjoy warm alongside your fish and chips.