Crispy Fish & Chips
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Ingredients
- 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 bread crumbs
- Cooking spray
Reviews
Great fish dish. I made with Cod as suggested. Simple and delicious!
Very tasty salmon dish that is easy to prepare in the oven. The frozen baked fries were suprisingly good.
This is not a British Pub recipe. They use a white fish, not salmon. I’ve lived in England, and have had plenty of the pub fish and chips. I’ll try this recipe, but won’t compare it to the Brishish Pub fish.
There is a lot of kitchen anger out there.
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