Fish and Chip Cakes with Crispy Chips

By cserumga

Fish -Per serving: 331 cal, 19g total fat, 95mg chol, 623mg sodium, 17g carb, 1g fiber, 24g protein

Chips - Per serving: 174 cal, 11g total fat, 0mg chol, 20mg sodium, 18g carb, 2g fiber, 2g protein

Ingredients

• For the Fish:
• 1 lb cod fillets
• 1 bottle dark beer, such as Guinness
• 1 1/2 cups finely crushed salt and vinegar potato chips
• 1/4 cup each chopped scallions and fresh parsley
• 1 Tbsp chopped garlic
• 1 egg
• 1 tsp Old Bay seasoning
• 1/2 tsp black pepper
• 2 Tbsp vegetable oil
• For the chips:
• 3 Tbsp olive oil
• 1 Tbsp malt vinegar
• Salt and black pepper to taste
• 1 lb small red-skinned potatoes

Preparation

Step 1

For the fish:
Poach cod in beer in a saute pan over medium heat until it flakes easily with a fork, 5-6 minutes. Remove fish and set aside.

Pulse chips, scallions, parsley, garlic, egg, Old Bay, pepper, cod, and 1 Tbsp poaching liquid in a food processor to mince and blend.

Scoop mixture with 1/4 cup measure; shape into 12 triangles or desired shape.

Heat oil in a large saute pan over medium-high heat. Add cakes to pan and saute until brown on both sides, 4-6 minutes.

For the chips:
Preheat oven to 425.

Whisk oil and vinegar in a large bowl; season with salt and pepper.

Slice potatoes 1/8-inch thick on a mandoline. Lay potatoes on paper towels and press with more paper towels to remove excess moisture. Toss potatoes with vinegar mixture; transfer to a large baking sheet in a single layer.

Roast potatoes 10 minutes; flip each slice and roast until crisp and golden; 10-12 minutes more.