Salt-And-Vinegar Fish Sticks
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl
2
Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl
3
One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture
4
Place on a baking sheet until ready to fry
5
Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F
6
Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes
7
(Let the oil return to 350 degrees F between batches
8
) Drain on paper towels and season with salt
9
Serve with lemon wedges and/or vinegar
10
Photograph by Johnny Miller