August 3, 2009

Daily Recipe: Whole Wheat Fish n' Chips

I heart fish n'chips. Crunchy, oily fish doused with lemon and tartar sauce makes me feel so tingly all over. The thing is, when you go to a typical Cape Cod restaurant for fish n' chips, it's some "mystery" fish battered to death and then fried in lard of some sort. Not really that healthy and it leaves you feeling like crud. It turns out, making at-home FnChips is super easy, y'all. Here's how you do it:


  • Any white flaky fish you like. (I used flounder cut crosswise into 1 inch strips. A thicker fish might work even better but my kids liked the thin kind)

  • whole wheat bread crumbs

  • whole wheat flower

  • canola oil

  • 2 eggs, beaten

  • salt


Set up an assembly line just like you were making a veal parm or fried cutlet of any kind:

  • Dish 1. Your fish cut into 1 inch strips

  • Dish 2. 1 cup of whole wheat flower

  • Dish 3. 2 beaten eggs

  • Dish 4. 1 cup of whole wheat bread crumbs

OK, first take your fishy strips and coat both sides with the whole wheat flour. Then dredge in the beaten egg. Finally, coat with the whole wheat bread crumbs. Refrigerate the breaded fish for at least 30 minutes to get everything to bind which I think helped keep it all together when I went to fry it up. Now, take a frying pan and add about 1/4 inch of canola oil. Get the oil nice n' hot. Add your fishy sticks making sure not to crowd the pan. As Julia Child once said, "A crowded pan is a cold pan, girlfriend." You know your oil is hot enough when your fish starts to fry up nicely at first impact. Fry the fish for 1 minute per side. Transfer to a paper towel to drain off excess oil. Sprinkle immediately with salt. Serve with your favorite tartar sauce and a side of french fries. I must admit, I did not make the fries. Mr. Orieda took care of that for me. Don't least the fish was homemade!

1 comment:

  1. Nice post-thanks! I just bought an OXO brand mandolin slicer and julienned my own fries and oven baked them with olive oil and salt. Pretty close to the real thang. Next time you can serve those with the fish if you are so inclined....