This quintessential classic dish gets a makeover with a crispy potato flake crust, a spicy fresh dipping sauce and Old Bay seasoned baked chips.
Saturday night is a night to relax and simply take a breath. It is a night to have a fun meal and then I usually watch something good on the television. I am a lover of the old classic movies so when something is on that is an “oldie but goodie” count me in!!
That reminds me of this meal. It certainly is an oldie but goodie!! I remember my Dad loving a place called Arthur Treacher’s Fish and Chips. I suppose I am dating myself a bit; but the fish and chips were delicious. I too got good reviews on this fish dish as well.
Yes, I did get to watch on old movie and use my pop-corn maker, and another Saturday night is in the books.
Living the Gourmet
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 lbs. of flounder filet
- 2 cups flour plus
- 1 cup cornmeal
- 2 cups instant potato flakes
- 2 eggs - beaten
- 11/2 cups milk
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- Canola oil for frying
- 1 cup ketchup
- 3 – 4 medium sized pickles (sweet or dill) I used dill
- 1 grilled jalapeño – with seeds
- 1/4 red onion
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. ground cumin
- 3-5 lbs. potatoes – peeled, sliced into 1/4'” chips
- 2 tablespoons cornstarch
- 1 tablespoon cornmeal
- 1 tablespoon Old Bay seasoning
- 2 tablespoons vegetable oil
- Coarse sea salt
- Set up 3 shallow bowls; place the flour in one bowl, the cornmeal and potato flakes plus the seasonings in another bowl and the eggs and milk in another bowl.
- Dip the fish in the flour, then the egg and milk bath and finally dip the fish in the cornmeal and potato flakes mixture.
- Heat a large cast iron frying pan with about 1/4 inch of oil and place the prepared fish in the pan; do not overcrowd the pan. When the fish is golden and slightly crispy on one side carefully turn the fish over and finish cooking on the other side. This process will take about three minutes on each side.
- Place the fish on paper towels to absorb the oil.
- Combine all of the ingredients for the dipping sauce in a food processor and chop until almost smooth.
- Preheat oven to 400 degrees F.
- In a large bowl, soak the potatoes in water for 5 minutes.
- Drain and pat dry.
- In a large bowl, toss the potatoes with cornstarch, cornmeal, Old Bay Seasoning and oil.
- Spread out potatoes on a baking sheet. Sprinkle with sea salt and bake for about 10-15 minutes; then flip the potatoes and bake on the other side for another 10-15 minutes or until crispy and golden.
Enjoy with Love,