Salt-and-Vinegar Chip Crusted Cod Fingers

These salt-and-vinegar chip crusted cod fingers bake up deliciously crunchy on the outside, tender and flakey on the inside. They are super easy to make. 

As I mentioned in yesterday’s easy tartar sauce recipe post yesterday, my family loves fish and chips. Battered and deep-fried, the traditional fish for this quintessential British dish is either cod or haddock. Additionally, salt and malt vinegar are often sprinkled on the fish as it is served.

Since I rarely deep-fry anything at home, this baked version made with a light batter and crushed potato chips and panko is a tasty substitute. And you don’t even have to add the salt and vinegar. It’s there already!

Salt-and-Vinegar Chip Crusted Cod Fingers

You can use your favorite potato chip flavor for this recipe but I recommend using the thicker kettle chips, whichever flavor you choose. This recipe is adapted from one for baked chicken tenders on Recipe Tin Eats.

Ingredients

1 lb or 450g cod loin

Fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 cup or 100g crushed salt-and-vinegar kettle chips

1 cup or 80g panko-style bread crumbs

Olive oil for drizzling

To serve:

Tartar sauce and/or ketchup (Get the recipe for my favorite easy tartar sauce here.) 

Parsley to garnish - optional

Method

Preheat your oven to 400°F or 200°C and prepare a large baking pan by lining it with baking parchment or a silicone liner. 

Dry the cod loin with paper towels and cut it into 8-10 pieces. 

Lightly salt (keeping in mind that the potato chips will also add some saltiness) and pepper the cod. 

Combine the panko with the crushed potato chips in a large bowl. 

In another bowl, whisk together the egg, mayonnaise, flour and mustard until you have a smooth batter. 

Carefully add the cod into the batter one or two pieces at a time and turn to coat.

Use a pair of tongs to gently transfer the cod to the panko/chip bowl. 

Cover the top and sides with the breading and press so that it adheres. 

Transfer the cod to the prepared baking pan. Continue this process until all the fish is battered and breaded. 

Drizzle the cod with a little olive oil.

Bake for 15- 17 minutes in your preheated oven, or until the outsides are crispy golden and the insides are lovely and flakey. Turn the pan around halfway through to make sure the fish browns evenly. If you are a thermometer using person, you are looking for an internal cooked temperature of 145°F or 63°C. 

Serve immediately with tartar sauce and/or ketchup to dip. Parsley to garnish – optional.

Enjoy! 

Happy Sunday FunDay! We are sharing recipes, both sweet and savory, that are made with chips to celebrate National Potato Chip Day, which happens to be today. Check them out below! Many thanks to our host, Rebekah of Making Miracles. 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Easy Tartar Sauce

This easy tartar sauce has just three ingredients but it’s my absolute favorite to accompany any fish from cod to salmon, whether deep fried, baked, poached or pan-fried.

If you'd like to make the salt and vinegar chip crusted cod fingers you see with the tartar sauce in these photos, the link is here. So crunchy and delicious! Even better, they are baked not fried! 

I have a personal rule that if a restaurant menu has fish and chips on it, I have to order that. It’s a family favorite and we spend much time discussing the merits of 1) the flakiness of the fish 2) the crunchiness of the coating 3) the batter to fish ratio 4) the crisp outside vs fluffy inside of the chips aka French fries and 5) the texture and flavor of the mushy peas. 

No one else seems to like tartar sauce so I judge that completely on my own. For me, that tartar sauce is a must-have side for dipping but rarely does a restaurant sauce match the one I make at home. 

Easy Tartar Sauce

I recommend using a microplane to grate the onion if you have one. If not, use the smallest holes on your normal grater. Personally, I don’t want to crunch on a piece of onion. Aside from the capers, I don’t like bits in my tartar sauce. And speaking of the capers, you can substitute the larger ones for the non-pareils but chop them up with a sharp knife so they are better distributed in the sauce. 

Ingredients

about 1 tablespoon finely grated onion

1 – 1 1/2 tablespoons non-pareil capers, plus pickling juice

3/4 cup or 173g your favorite store-bought or homemade mayonnaise

Method

Grate the onion directly into the bowl so you don’t lose any of the onion juice. (See note above about the grater to use.) Add in the capers. 

Stir in the mayonnaise along with a tablespoon of the pickling juice from the caper bottle. 

Cover with cling film and chill until ready to use but at least 30 minutes so the flavors can meld. 

Serve with your favorite fish! 

Enjoy!

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Easy Sourdough Pancakes #BreadBakers

These easy sourdough pancakes use sourdough discard to add lots of flavor and baking powder and soda for rise so they can be cooked immediately. Serve with lashings of butter and syrup! 

Like everyone who nurtures a sourdough starter, I’m always looking for tasty ways of using the discard or even fed starter. I’ve posted three of those recipes in the last year: Quattro Stagioni Sourdough Pizza, Cauliflower Sourdough Crumpets and even a rich chocolate Bundt cake. And I’ve made many more that never got shared. 

In short, we are friends of sourdough! Most of the recipes call for an overnight rise in the refrigerator or the addition of another rising agent like baking powder or yeast if you want to use the dough or batter right away. 

Easy Sourdough Pancakes

Since you use discard for this recipe, the sourdough flavor is mild but still discernible. These got two thumbs up each from my three taste testers. The batter makes about 2 dozen pancakes. If you want to serve all the pancakes at once, put your oven on warm and pop them in there on a baking pan as you make them. Keep them covered with foil.

Ingredients

2 cups or 250g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons granulated sugar

1 teaspoon salt

1 cup or 227g sourdough starter

1 1/2 cups or 355ml milk

1 large egg

2 tablespoons canola or other light oil

To cook: 1-2 tablespoons canola or other light oil

Nonstick griddle or skillet

Method

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

Add the sourdough starter, milk, egg and oil. Whisk again until just combined.

Heat your nonstick griddle over a medium flame then use a heatproof basting brush to brush a little oil evenly on the griddle. Use a small measuring cup to pour pancake batter on the hot griddle to create four pancakes about 4-4 1/2 in or 10-11 1/2 cm wide. 

Cook the pancakes on the first side until bubbles form on the top and start to pop, then carefully flip the pancakes over one by one.

Cook them on the second side for an additional 1-2 minutes or until the pancakes are cooked through and golden brown.

Continue the process until all the pancakes are done. As mentioned above, unless you are serving them a stack at a time to the waiting hordes, you can put them on a pan in a warm oven covered with foil until you are ready to serve.

Serve the pancakes warm with butter and syrup. 

Refrigerate leftovers, if any. They can be rewarmed in the microwave or toaster.

Enjoy! 

This month my Bread Baker friends are sharing griddle breads. Check them all out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Bread In A Frying Pan From Magical Ingredients
• Buss Up Shut Bread From Karen's Kitchen Stories 
• Buttermilk Scallion Flatbreads From Ambrosia 
• Easy Sourdough Pancakes From Food Lust People Love
• Ham and Cheese Corncakes From A Day in the Life on the Farm
• Homemade English Muffins From Making Miracles
• Malabar Partha From Zesty South Indian Kitchen
• Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
• Purple Kale Paratha (Kale Flatbread) From Cook with Renu
• Sourdough Crumpets From A Messy Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakershome page. We take turns hosting each month and choosing the theme/ingredient.

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