Author Notes
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Ingredients
- Fish + Chips
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16 ounces
haddock
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3
eggs
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1.5 cups
chickpea flour
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2 pounds
Russet potatoes
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3-4 tablespoons
extra virgin olive oil
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to taste
salt and pepper
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1
lemon, sliced into wedges
- Slaw
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3 cups
cabbage, shredded
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1.5 cups
carrots, grated
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0.5 cups
plain Greek yogurt
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1
lemon, juiced
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to taste
salt and pepper
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1 tablespoon
extra virgin olive oil
Directions
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Rinse fish, pat dry, and lightly salt all sides. Let sit for 15 minutes.
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Line a baking sheet with parchment paper. Preheat oven to 425F.
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Rinse and peel potatoes. Chop potatoes into long 1" thick sticks.
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In a large bowl mix 2 tbsp of olive oil and potatoes. Add salt and pepper.
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Spread potatoes evenly on baking sheet and place in the oven. Bake for about 30-35 minutes. As soon as potatoes are cooked through and crispy brown on the outside, remove from oven and set aside to cool. Season with salt and pepper to taste.
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Crack 3 eggs into a medium size bowl. Whisk until well yolk and whites are well mixed.
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Add chickpea flour to a separate shallow bowl (or plate),
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Cut haddock fillets in half. One at a time, dip fillets into egg, lift and let fillets drip excess egg. Dip egg coated fillet into chickpea flour until well covered. Set aside. Repeat with remaining fillets.
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Heat medium size pan on medium-high. Add 2 tbsp olive oil. Once pan is hot enough and oil is popping, add fillet. Cook on each side for 4-5 minutes, until fish is completely cooked and batter is crispy brown.
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Remove from pan and set on a paper towel lined plate to remove excess oil.
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Make the coleslaw: In a large bow toss shredded cabbage and carrot together. In a small bowl, mix yogurt, the juice of 1 lemon, 1 tbsp olive oil, salt and pepper to taste. Pour dressing over slaw and toss well until ingredients are well coated.
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Put it all together: Plate fish and chips with a wedge of lemon. Serve with coleslaw.
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