s SALT AND VINEGAR FISH STICKS ****
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s SALT AND VINEGAR FISH STICKS ****
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Ingredients
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Instructions *** 4-4-2013 very good, didn't make fish sticks, just coated the whole filet, and used only enuf oil to cover bottom of pan, crush the chips up finely, pretty easy! *** Recipe courtesy Food Network Magazine Prep Time: 25 min Inactive Prep Time: -- Cook Time: 20 min Level: Easy Serves: 6 to 8 servings Ingredients 1 10-ounce bag salt-and-vinegar potato chips (about 10 cups), finely crushed 1/3 cup all-purpose flour Kosher salt Large pinch of cayenne pepper 2 large eggs 2 tablespoons tartar sauce 2 pounds haddock or pollock fillets, pin bones removed, cut into 1-inch-wide strips Vegetable oil, for frying Lemon wedges and/or malt vinegar, for serving Directions Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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