Good Ol' Fish & Chips
- Baking sheet
- Aluminum foil
- Large bowl
- Medium bowl
- Large bowl
- Small bowl/plate
1 lb. potatoes, russet
To taste salt & pepper
1 lb. carrots, looseShop this recipe
Preheat the Oven & Prepare the Ingredients
• Preheat oven to 375ºF. Line a baking sheet with aluminum foil.
• Rinse, scrub and peel the potatoes. Slice into 1-inch thick sticks.
• Cut the haddock fillet(s) in half, rinse and pat dry. Lightly salt on all sides and let sit for 15 minutes.
• Rinse and grate the carrots. Rinse and shred the cabbage (slicing thinly with a knife or using a grater).
Bake the Chips
• Add the potatoes to a large bowl with 2 tbsp. olive oil. Season with salt and pepper to taste and toss to thoroughly coat.
• Spread the potatoes on the baking sheet and bake in the oven until golden-brown and crispy, about 30-35 minutes.
Make the Fish
• In the meantime, crack the eggs into a medium bowl. Whisk.
• Add the chickpea flour to a plate.
• Working one at a time, dip the haddock pieces into the egg, lift and drip the excess egg back into the bowl.
• Dip the haddock into the chickpea flour and turn to fully coat
• Set aside and repeat with the remaining haddock pieces.
• Heat 2 tbsp. olive oil in a large pan over medium-high heat.
• Add as many haddock pieces as you can. Cook on each side for 4-5 minutes, or until fish is cooked through and batter is golden-brown and crispy.
• Remove from heat and set aside on a paper towel-lined plate to remove excess oil. Repeat with any remaining haddock.
Make the Coleslaw
• Cut one lemon in half and squeeze the juice into a small bowl, removing any seeds. Add the yogurt, 1 tbsp. olive oil, and salt and pepper to taste. Whisk with a fork to combine.
• Rinse the large bowl used earlier for the potatoes. Add the cabbage and carrot. and pour the dressing on top. Toss well.
Bring It All Together
• Cut the remaining lemon into wedges.
• Evenly divide the fish and chips on serving plates.
• Serve with coleslaw and lemon wedges!
Tips for Leftover Ingredients
• Cover and store the cabbage in the fridge for up to 2 weeks. Can be used for future slaws or fermented to make sauerkraut!
• Store sour cream in the fridge up until best before date.