Fish and Chips | Cold beer | Friday night fun recipe

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Slice the potatoes to the same thickness using a knife or mandolin.

Dry the potato slices with a paper towel to remove moisture.

Season the potatoes with salt, garlic powder, zaatar, and olive oil, tossing to coat.

Lay the potato slices on a baking tray without overcrowding them.

Bake the potatoes at 375°F, turning them over until they are crisp and golden.

Prepare the fish by mixing egg whites, panko, salt, garlic powder, turmeric, parmesan cheese, and chopped parsley.

Dip the cod fish into the egg whites, then coat with the panko mixture using one dry hand.

Place the coated fish on a baking tray with enough space.

Bake the fish at 400°F until cooked and juicy, checking for doneness.

Serve the fish and chips with optional lemon wedges and dipping sauces like yogurt with saffron and lemon juice, and ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens