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Fast & Easy Dinner: Fish and Chips

Fast & Easy Dinner: Fish and Chips

To celebrate St. Patrick's Day tonight, serve your family a classic pub favorite. Although fish and chips is a traditionally British dish, this recipe pairs perfectly with an Irish pint.

Large chunks of fresh fish fillets are dipped in buttermilk and coated in cornmeal. The chips are baked in the oven, resulting in potatoes that are crisp, but not overly oily. For the uncomplicated recipe,


Fish and Chips

Fish and Chips

Fish and Chips


  1. 2 large russet potatoes (about 1 pound), scrubbed
  2. Four 6-ounce sea bass or cod fillets (about 1 inch thick), skin removed
  3. For the seasoning:
  4. 2 tablespoons extra-virgin olive oil
  5. 1/2 teaspoon coarse salt
  6. 1/2 teaspoon freshly ground pepper
  7. For the coating
  8. 1/3 cup low-fat buttermilk
  9. 1/3 cup yellow cornmeal
  10. 1/4 teaspoon paprika
  11. For the garnish
  12. Lemon wedges
  13. Malt vinegar


  1. Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
  2. Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
  3. Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat.
  4. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
  5. Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula.
  6. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes.
  7. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Serves 4.

Around The Web
Join The Conversation
aimeeb aimeeb 8 years
shoneyjoe shoneyjoe 8 years
nylorac, given the proximity and shared culinary history (and historic antagonism) between the UK and Ireland, I would profer that it's not like eating Egyptian food during Channukah, but rather like eating falafel. By which, of course, I mean the Syrian kind of falafel. :P
partysugar partysugar 8 years
For those craving an easy Irish recipe, here's a corned beef salad with rye croutons one.
nylorac nylorac 8 years
haha i'd compare it to eating Egyptian food during Channuakah! The recipe looks delish though!
Modus-Vivendi Modus-Vivendi 8 years
That looks tasty, but it seems wrong to eat something so traditionally English on an Irish Holiday. Like eating latkes on Christmas or something.
snarkypants snarkypants 8 years
yum. fish and chips. that's one nice thing about living in the midwest...friday night fish fries!!!!
Antioxidant Antioxidant 8 years
Delicious, now I'll be craving fish and chips all day.
Smacks83 Smacks83 8 years
Sounds yummy, but I figured there would be a recipe for something with corned beef. I actaully really love that stuff. Maybe a corned beef and braised cabbage sammie? Would this recipe work with Halibut?
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