A twist on the classic English dish, salmon fish and chips is something you have to try if you are looking to bring some new.
Fish and chips is as classic as peanut butter and jelly, but this version has a slightly more flavorful twist to it. Traditionally, haddock and cod are used, but the addition of crispy battered deep-fried salmon really takes this dish up a notch.
Which Part Of The Salmon Do I Use?
The two most common cuts to use for salmon are either a salmon steak or a fillet. Personally, I prefer fillet because it’s a lot easier to portion and slice.
Also, steaks often come with all these little bones in them and I would much rather not have to deal with those.
For convenience, choose fillets (skinless or with skin on, doesn’t matter) and make this amazing recipe for your next lunch or dinner.
Which Potatoes To Use?
Listen, you can’t have fish without the chips. It’s just not a complete dish. You need those potatoes!
You might also think you can choose any old potato, but think again!
The ideal potatoes are Sebago potatoes. This type of potato is perfect for really any dish, but especially fish and chips. They are great for boiling, frying, mashing, and roasting.
Besides Sebago potatoes, you can also go with Golden Delight potatoes. Just like Sebago, they’re an oval, round potato with smooth skin and a creamy inside. They are good for boiling, baking, and particularly for making chips.
As a third option, you have Russet potatoes. These are a white, floury type of potato that is good for baking and mashing.
Their main characteristic is that they are ideal for frying and because of that they are often used to make French fries.
How To Make The Batter
The specific batter we’ll be using to fry the fish in is a classic beer batter. Now, if you’re nervous about your fish tasting like beer, don’t be worried!
Beer is used traditionally because of its combination of alcohol, carbon dioxide, and other foaming agents, all of which help make a light, crispy, bubbly crust.
The alcohol will cook off during the frying process as well as the beer flavor. Instead, you’ll be left with an amazing deep-fried crust.
What To Serve With Your Fish And Chips
Serve the fish and chips with tartar sauce, capers, and a glass of beer if you’re going for that classic UK pub feel! You can also have some kombucha if you want a similarly fermented drink without the alcohol, or even just a cold soda!
Additionally, because of the rich flavor of the fish and batter crust, you can also use some lemon to dress the fish. This is a great way to add some brightness to this dish. You can also use some vinegar as well!
How To Make Salmon Fish And Chips
Assemble your ingredients.
Peel and cut the potatoes into wedges.
Rinse potatoes well under cold water.
Boil the potatoes for 2-3 minutes in salted water. Drain them well and gently pat dry.
Heat 2-inches of oil in a skillet.
Fry the potato wedges until golden brown. Drain on a paper towel and sprinkle with salt. Keep them warm in the gently heated oven.
Make the batter. In a bowl, beat flour with beer, salt, and pepper.
Pat-dry the salmon and coat with the batter.
Once your oil is heated to 350°F (you can use the same oil you fried the potatoes in), carefully place the salmon into the oil.
Fry the salmon until golden brown.
Serve with potato wedges and enjoy this amazing dish!
- 2 4 oz. pieces of salmon
- 12 oz. Sebago potatoes, peeled, cut into wedges
- Salt and pepper, to taste
- Oil, for frying
For the batter
- ½ cup flour
- ½ cup beer
- Salt and pepper, to taste
- Peel and cut the potatoes into wedges.
- Rinse potatoes well under cold water.
- Boil the potatoes for 2-3 minutes in salted water.
- Drain them well and gently pat dry.
- Heat 2-inches of oil in a skillet.
- Fry the potato wedges until golden brown.
- Drain on a paper towel and sprinkle with salt. Keep them warm in an oven on a lower heat.
- Make the batter. In a bowl, beat flour with beer, salt, and pepper.
- Pat the salmon dry and coat in the batter.
- Once your oil is heated to 350°F (you can use the same oil where you fried the potatoes), carefully place the salmon in.
- Fry the salmon until golden brown.
- Serve with potato wedges and enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 71mgSodium: 385mgCarbohydrates: 62gFiber: 5gSugar: 2gProtein: 33g
Up Next: What Is Beef Base?