Sriracha Fish and Chips Recipe

sriracha sauce

🥗Healthier: hot sauce

💰Cheaper: ketchup

Hot sauce maintains heat with fewer calories than sriracha.

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive while still providing a flaky texture.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Frozen fries offer convenience and cost savings.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is typically cheaper and works well.

Prepare the potatoes by peeling and cutting them into thick chips.

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

In a bowl, combine flour, cornstarch, baking powder, salt, and black pepper.

In a separate bowl, beat eggs with water and vinegar until well mixed.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Drain the soaked potatoes and pat them dry with a towel.

Dust the potatoes in the flour mixture, then dip them in the egg mixture, and return to the flour mixture for a second coating.

Fry the chips in batches until golden brown, about 5-7 minutes, then drain on paper towels.

Season the chips with salt and keep warm.

Coat the fish fillets in the flour mixture, then dip in the egg mixture, and coat again in the flour mixture.

Fry the fish in the hot oil until golden brown and cooked through, about 4-5 minutes per side.

Remove the fish and drain on paper towels.

Serve the fish and chips hot, drizzled with sriracha sauce and garnished with lemon and parsley.

Cooking Techniques

Spice Level:

Allergens