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fish & chips, or as we yanks might call it: homemade fish sticks and oven fries
Lately, more than usual, I find myself strapped for time. Keeping up this blog is definitely one of the reasons. Not wanting to cut back on posts, nor have my kids need to go out and join Big Brothers Big Sisters, I’ve decided they’re just gonna have to help in the kitchen. Now we can spend more time together, they can learn how to cook, and the best reason of all: they’ll look cute in the pictures.
I used halibut in this recipe. It’s firm, white, tender, and cuts clean to make perfect fish sticks. The major drawback is price. These fish sticks were not cheap. So, use another firm white fish, such as cod, if you can’t find halibut on sale.
It’s a good idea to wash hands before beginning.
fish sticks
1 pound (450g) firm white fish, such as halibut
salt and pepper
1/3 cup (50g) unbleached all-purpose flour
1-2 eggs, lightly beaten
1 cup (100g) panko breadcrumbs
pinch cayenne pepper
2-4 tablespoons oil
1-2 tablespoons butter
tartar sauce (recipe follows)
french fry dipping sauce (now that I’ve lived in Utah, ketchup just won’t do)
1. Cut fish into 4 inch, by 3/4 inch, by 3/4 inch strips. Pat dry. Season with salt on all sides.
2. Set out shallow trays. Fill the first with flour and mix in a teaspoon of salt. Fill the second with the beaten eggs. Fill the final with panko, and mix in a teaspoon of salt, and a pinch of cayenne pepper.
3. Working with two or three pieces at a time, dredge the fish in the flour, and tap off excess. Coat in egg, and finally in the panko mixture. Place in another tray until ready to cook.
4. Set a large nonstick skillet over medium heat. Add a tablespoon of oil with 1/2 tablespoon of butter. Cook 4 to 5 fish sticks at a time, rotating in the oil until golden brown on all sides and cooked through. Drain on paper towels.
tartar sauce:
1/4 cup (4 tablespoons) mayonnaise
1 tablespoon freshly squeezed lemon juice
3-5 small pickles, finely chopped
It’s pretty obvious: Stir all ingredients together.
chips (oven fries)
4 large Yukon Gold potatoes, cut into 1/2 inch rounds
pinch kosher salt
3 tablespoons olive oil
3 tablespoons corn starch
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon ground rosemary
pinch cayenne pepper
oven fries sauce (recipe follows)
1. Preheat oven to 450 degrees (230 degrees celsius) In a large glass bowl, toss potatoes with a pinch of salt and 1 tablespoon of olive oil. Cover with plastic wrap. Microwave for 3-5 minutes on high. Stir halfway through heating time.
2. In a small bowl, mix together starch, 1 teaspoon kosher salt, pepper, rosemary, and cayenne pepper. Pour over heated potatoes, and toss to coat.
3. Coat a baking sheet with remaining 2 tablespoons of oil. Place potatoes on the oiled baking sheet, and roast for 15 minutes. Turn each potato over, return to the oven for an additional 15 minutes, or until crisp and golden brown.
french fry dipping sauce
3 tablespoons mayonnaise
2 teaspoons ketchup
pinch cayenne pepper
pinch of paprika
Mix together and serve with oven fries.
13 Responses to “fish & chips, or as we yanks might call it: homemade fish sticks and oven fries”
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What a fabulous thing you’re doing. Having your kids in the kitchen is just wonderful! And look at what a great job they did!! These fishsticks look delish, as to the potatoes. YUM! I can’t wait to try this one out.
Can I rent Charlie’s hands?
I’m feeling quite jealous that I’m nearly out of pudgy baby fingers whilst you get to enjoy those adorable squishers daily. Where is the justice in that?
I’m already thinking of the fine places he could leave fingerprints.
Do let me know when he is available.
I promise to fatten him up on strands of peppermints & gingerbread on-a-stick. Then, of course, I would have to just eat him right up.
I’m loving the added pictures with your beautiful children.
You’re right, they do look quite cute in the pictures.
I love fish and chips! This looks great! Call me next time you are making it, and I’ll add my pudgy fingers to the pictures.
Yummy! I love the titles you are putting on your photos. Your photos are awesome! I will have lots of help in the kitchen now, schools out for the summer!
Yum!
I found this recipe tonight and just had to try it. It was delicious! Thank you! Made everything exactly how you had it except ran out of panko and had to use just regular bread crumbs for a few of them and they were still great. Also used Tilapia since that is all I had!
I want to eat and make everything you photograph!!!
That looks absolutely lovely, but I can’t help but wonder if it’s really a good idea to advocate using Cod instead of Halibut… What about Haddock, or Hake, or Pollock? Cod is massively endangered, and there are some far better Halibut substitutes (far cheaper, as well as far better for the oceans…)
Thanks for your comment, Limertilly. It has been a long time since I have lived near where Cod are caught, so I was unaware of its endangered status.
British Fish and Chips ! You must be kidding ! Show this recipe to a Pom (P.S. I am one) and they would die laughing. I suggest that you go to a UK recipe site and look at what real fish and chips should look like.
Tina–I love England, and I’ve had great fish and chips, but you know what?? These were ten times better.
Years ago, I learned about real Brit Fish and Chips (along with mushy peas). I have to admit Tina, the ex-Pom, is absolutely correct. Until you’ve had a carry-out from a fish shop on a Friday (along with a four-pack of Newkie Brown Ale), you’ve no idea what Fish and Chips really is. No offense, nice try at a more-politically correct non-fast food, but no cigar. Chips are cooked twice, fish is large chunks, served with malt vinegar (ketchup? God forbid!)
Hi, Jaime! I’m new to shophistimom.com, looking for easy-to-prep and delicious recipes. LUV the fish & chips dish, Sweetie! Curious, tho – what’s all the fuss about? You didn’t call it British. I wouldn’t eat anything British, anyway. Tell those wankers to bugger off!