- 4 cups frozen steak fries
- 4 salmon fillets (6 ounces each)
- 1 to 2 tablespoons prepared horseradish
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 cup panko (Japanese) bread crumbs
- Cooking spray
- Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown.
- Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray.
- Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries. Yield: 4 servings.
Reviews forCrispy Fish & Chips
"In defense for Ms. Schend ~~ she DID NOT say HER recipe was the official British version ........ I believe her recipe post states " CRISPY FISH & CHIPS..... she only REFERS to fish & chips as being a classic favorite in Britain....And, maybe our "experts" mimi53 & Sue should get together, take a trip to Britain to visit a pub that serves the official "FISH & CHIPS"...... BON VOYAGE !!!!!!!!"
"This is not true fish & chips like Brittain! I live in Houston, Texas and have many Brittish, Scottish and Irish friends and this is not how the fish is battered. Sorry but totally wrong"
"Not sure what I would give this as far as being a British pub favorite. In the first place though the salmon may be good in the dish, it is not what is normally used. Cod fish or any thick white fish would be better. If you are going to bake it then don't call it a pub favorite, much less British. They put a beer batter on the fish and deep fry it for a few minutes until the crust is browned but not over cooked so the fish will be tender. Also the fries are fried to crispy with the middle remaining soft. Also if fixed "properly" it would be good with a bottle of malt vinegar to sprinkle on the fist as you eat it. Maybe more effectively called "Revised British Pub Food" instead of favorite...."
"I love this recipe. My problem is with the measurements. who in the world would attempt to measure 4 cups of frozen fries...how would you go about doing that? Those fries come in ounce packages that you cook the whole thing or a handful. So, if you must do some measuring, then figure out how many ounces you want each serving to be allotted and use your trusty scales to do that or cook the whole thing and let everyone have as much as they want...but here arises another question...should I weigh before or after cooking? Get over it!If you're cooking 4 servings I would use "16 ounce package, cooked according to package directions..." ('cause you can't have too many fries/chips with fish anyway) and, I don't believe 4 ounces of fries is too much! I apologize for this rant but it's like pre-heating the oven. How do you do that...build a fire in it? (can't you just use the term "cook at 300" or whatever. If we're looking for stupidity, let the manufacturer answer the question of "where is the PREHEAT button?""
"Since the word "Chips" is included in the title I had expected a recipe for same to be included in this "British" recipe."
"I made this with Barramundi. Great basic recipe. I definitely recommend using the "tartar sauce" recipe found here in the TOH Salmon with Creamy Dill Sauce recipe. It's the BEST I've found! - https://www.tasteofhome.com/recipes/salmon-with-creamy-dill-sauce"
"Nice simple recipe with great flavor. Good way to get my family eating more fish!"
"The crunchy coating is delicious! My kids (ages 6 & 3) ate this meal and enjoyed it too."
"Absolutely delicious! Loved the crunchy coating. I substituted sweet potato fries for the steak fries and sprinkled malt vinegar on both my fish and chips."
"Super easy fish recipe that is delicious!"