Fish and Chips

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We feel that we might need to apologize to you all at the start of this blog. We’re pretty sure that as soon as you read that title, everyone’s mind immediately pictured a huge piece of battered fish. Fish battered beside a mountainous pile of fries. However, we aren’t going to apologize because you’ll be smitten after you’ve tried our crusted, potato chip, haddock.

Haddock crusted with potato chips…we’re pretty sure you’ll forgive us of any misconceptions after you have a single bite. Lol. This twist on a classic is SO GOOD!!! Not to mention- this recipe is, just as all of our others are; gluten-free. Don’t worry though if you’re not eating gluten-free. The food we make from CUT’s kitchen is so delicious, you wouldn’t even guess it’s gluten-free. It won’t matter! Let’s pull out the chips and get started!

Using ingredients many of you will already have in your fridge or maybe in your pantry, this is a simple recipe! If you don’t have fresh herbs, don’t worry- you can absolutely use dried. Also if you don’t have haddock, any white wish will be delicious. These are interesting days we’re living right now, and we’re sharing recipes that can be adaptable to you.

Simply mix your herbs, lemon zest and mayonnaise and you’ll be ready to spread over the white fish fillets. Crush up your potato chips and load them on top of the covered fillets. Our favorite chip flavors for this recipe were ‘salt and vinegar’, ‘dill pickle’, or just good old ‘plain original’ chips. We also love using the ‘kettle’ or ‘extra crispy’ chips, but again – whatever you have will be great! The kids will love that supper consists of chips…

Fish and Chips
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Fish and Chips

Recipe by cutcookingCourse: MainCuisine: CanadianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

This potato chip crusted haddock is a twist on the traditional fish and chips…Using fresh herbs and your favorite potato chips, we guarantee a win for dinner.

Ingredients

  • 4- 4oz. haddock, white fish fillets

  • 2 cups crushed potato chips

  • Herb Spread

  • 1/2 cup mayonnaise

  • 1 tbsp chopped dill

  • 1 tbsp chopped chives

  • 1 tbsp lemon zest (slice the lemon to squeeze over fish if desired when serving)

Directions

  • Preheat oven to 400°F
  • Mix all ingredients in small mixing bowl for herb spread.
  • Using a paper towel, pat fish fillets to ensure they’re “dry”.
  • Divide spread between the 4 fillets and thickly cover the top side of the fish fillets
  • Crush chips simply with your hands and crumble over the top of the fillets. Ensure fish is well coated with chips.
  • Bake in oven for approximately 10 minutes, fish should look opaque and flake easily with a fork. If using a meat thermometer, the safe internal temperature for fish is 145°F.
  • Save a few chips for the side,
    Stacey and Meg

We’re pretty sure you’ll all devour this fun twist on fish and chips.