Fish and Chips with a Twist!

I’m not sure why but this whole week I’ve been craving fish and chips. So much so that I did research 4 times! Once at Long John Silvers, and once at Applebees. With the leftovers that was 4 times.. I know those places aren’t known for the best fish and chips but it’s a start.

For the chips I wanted it a bit different. Sweet potatoes were the answer!

Seasoned with nothing more than olive oil and then salt after they came out of the oven. Delicious! I served them with Balsamic Vinegar. Malt Vinegar is traditional but I thought Balsamic would go better with the sweet potatoes.

The secret of getting this batter just right was Baking Soda + Vinegar to bubble it up a bit.

Not wanting to overdo it, I fried only one at a time. I wanted to try to keep the temperature pretty stable for all of the fish and if you just throw it in there the temp will drop!

For food safety don’t use your batter again. Instead, for fun, drop the batter in slowly. When it’s brown enough put it in a paper bag with powdered sugar and shake. You’ve already made a small dessert!

I wrapped everyone's “order” in newspaper.

The pages were specially chosen.

Grandma got the Comics and Crossword puzzle. Halfway through eating she exclaimed, “Oh! I didn’t finish this puzzle!”

Grandpa got the TV Guide..

I got the Sudoku puzzle page, and mom got a page talking about Russia.

I made peanut butter cookies earlier in the day and also made some accompanying tartar sauce.

 

FISH AND SWEET POTATO CHIPS RECIPE:

Ingredients:

Sweet Potato Chips

~1 Sweet Potato/person

Some Olive Oil for the Chips (If you didn’t know, Chips is British for fries)

Salt to Sprinkle

Fish

Enough oil for at least ~1.5 inches deep

~1 small fillet/person (I used Tilapia)

3/4 cup AP Flour

1/2 tsp Salt

1/2 tsp Baking Soda

1 TBSP Vinegar

3/4 cup Water

PROCEDURE:

Prep Sweet potatoes into desired shape (Wedges, fries, whatever). Toss in olive oil to thoroughly coat

Heat oven to 425, Oil to 375

Put chips in the oven for 15 minutes and then turn. Continue baking until dark brownness and crisp as desired. When ready, salt lightly

For the batter:

Combine Flour and Salt, separately combine vinegar and baking Soda. Mix all together with water until smooth.

Dip fish in batter and drip excess. Fry in oil ~3 minutes/until brown. If at all possible use a “test fish” and see if the time completely cooks your fish. I have seen other recipes calling for longer time (5 minutes)

 

Tartar Sauce:

1/4 cup Mayo

2 TBSP Sweet or Dill Relish

1 tsp Lemon Juice

Adjust as desired, I prefer more lemon juice and Dill relish over sweet.