Fish and Chip Salad: A Delicious and Healthy Twist on a Classic

Fish and chip salad: it sounds unconventional, perhaps even a little… daring, doesn’t it? But trust me, this isn’t your average leafy green concoction. Imagine the satisfying crunch of perfectly golden, beer-battered fish, the comforting familiarity of thick-cut chips, all tossed together with a vibrant, tangy dressing and fresh, crisp vegetables. It’s a delightful collision of textures and flavors that will have your taste buds singing!

While not steeped in centuries of tradition like some culinary classics, the fish and chip salad is a modern marvel born from a love of the iconic British takeaway. Think of it as a deconstructed, slightly healthier, and infinitely more exciting way to enjoy your Friday night favorite. It takes the best elements of fish and chips – the crispy fish, the fluffy potatoes – and elevates them with a refreshing twist.

People adore this dish because it’s the perfect balance of indulgence and lightness. You get the satisfying heartiness of fried food without feeling weighed down. The bright, zesty dressing cuts through the richness, while the fresh vegetables add a welcome crunch and burst of flavor. It’s quick, easy to prepare, and endlessly customizable, making it a fantastic option for a weeknight meal or a casual weekend gathering. So, are you ready to experience the magic of fish and chip salad? Let’s dive in!

this Recipe

Ingredients:

• For the Fish:
• 4 cod fillets (about 6 oz each), skinless and boneless
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold beer (lager or pale ale works best)
• Vegetable oil, for frying
• For the Chips:
• 2 large russet potatoes, peeled and cut into 1/2-inch thick fries
• Vegetable oil, for frying
• Salt, to taste
• For the Salad:
• 6 cups mixed greens (romaine, spinach, spring mix)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 cucumber, peeled, seeded, and diced
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• For the Tartar Sauce Dressing:
• 1 cup mayonnaise
• 1/4 cup sweet pickle relish
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon black pepper
• Optional Garnishes:
• Lemon wedges
• Malt vinegar

Preparing the Fish

1. Prepare the batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth and lump-free. The batter should be thick enough to coat the fish but not too thick that it becomes heavy. If it’s too thick, add a tablespoon or two more of beer. Let the batter rest for at least 15 minutes while you prepare the potatoes. This allows the gluten to relax, resulting in a lighter, crispier coating.
2. Heat the oil: Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is crucial for achieving crispy fish without it becoming greasy.
3. Prepare the fish: Pat the cod fillets dry with paper towels. This helps the batter adhere better. Season the fillets lightly with salt and pepper.
4. Coat the fish: Dip each cod fillet into the batter, ensuring it’s completely coated. Let any excess batter drip off before carefully placing the fish into the hot oil.
5. Fry the fish: Fry the fish in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy fish. Fry for about 3-5 minutes per side, or until the fish is golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
6. Drain the fish: Remove the fried fish from the oil with a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. This helps maintain the crispiness.

Preparing the Chips

1. Prepare the potatoes: Rinse the cut potatoes under cold water to remove excess starch. This step is important for achieving crispy chips. Soak the potatoes in a bowl of cold water for at least 30 minutes, or even longer (up to a few hours) if you have the time. This helps to draw out even more starch.
2. First fry (blanching): Drain the potatoes and pat them completely dry with paper towels. Heat the vegetable oil in the same pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes, or until they are softened but not browned. This first fry is called blanching and it cooks the potatoes through.
3. Drain and cool: Remove the potatoes from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain. Let them cool completely. This cooling period is crucial for achieving crispy chips. You can even refrigerate them for a few hours at this point.
4. Second fry (crisping): Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for about 2-3 minutes, or until they are golden brown and crispy. This second fry is what gives the chips their color and crispness.
5. Drain and season: Remove the chips from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain. Season immediately with salt to taste.

Preparing the Tartar Sauce Dressing

1. Combine ingredients: In a medium bowl, combine the mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, capers, dill, parsley, and black pepper.
2. Mix well: Stir all ingredients together until well combined.
3. Adjust seasoning: Taste and adjust the seasoning as needed. You may want to add more lemon juice for tanginess, more dill or parsley for freshness, or more pepper for a bit of a kick.
4. Chill (optional): For best flavor, cover the tartar sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

Assembling the Fish and Chip Salad

1. Prepare the salad base: In a large bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, dill, and parsley.
2. Dress the salad: Drizzle some of the tartar sauce dressing over the salad and toss gently to coat. Be careful not to overdress the salad, as it can become soggy. You can always add more dressing later if needed.
3. Add the chips: Arrange the crispy chips around the salad. You can either place them on top or around the edges of the bowl.
4. Top with fish: Place the fried fish fillets on top of the salad. You can either leave the fillets whole or cut them into smaller pieces for easier eating.
5. Garnish and serve: Garnish with lemon wedges and serve immediately. Offer malt vinegar on the side for those who enjoy it. The salad is best enjoyed fresh, while the fish and chips are still crispy.

Tips for the Best Fish and Chip Salad

• Use fresh ingredients: The quality of the ingredients will greatly impact the flavor of the salad. Use fresh fish, potatoes, and herbs for the best results.
• Maintain oil temperature: Keeping the oil at the correct temperature is crucial for achieving crispy fish and chips. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
• Don’t overcrowd the pot: Fry the fish and chips in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy food.
• Drain well: Drain the fish and chips on a wire rack lined with paper towels to remove excess oil. This will help them stay crispy.
• Season immediately: Season the chips with salt immediately after frying while they are still hot. This will help the salt adhere better.
• Adjust the dressing to your liking: The tartar sauce dressing can be customized to your taste. Add more lemon juice for tanginess, more dill or parsley for freshness, or more pepper for a bit of a kick.
• Serve immediately: The salad is best enjoyed fresh, while the fish and chips are still crispy.

Variations

• Different fish: You can use other types of white fish, such as haddock or pollock, instead of cod.
• Sweet potato fries: For a healthier option, you can use sweet potatoes instead of russet potatoes to make sweet potato fries.
• Spicy tartar sauce: Add a pinch of cayenne pepper or a dash of hot sauce to the tartar sauce for a spicy kick.
• Add avocado: Add diced avocado to the salad for a creamy texture and healthy fats.
• Grilled fish: For a lighter option, you can grill the fish instead of frying it. Season the fish with salt, pepper, and lemon juice, and grill it over medium heat until cooked through.

Make Ahead Tips

• Tartar sauce: The tartar sauce can be made up to 2 days in advance and stored in the refrigerator.
• Potatoes: The potatoes

  

  Conclusion:

  So there you have it! This isn’t just another salad; it’s a culinary adventure, a delightful deconstruction of a classic comfort food that will tantalize your taste buds. I truly believe this Fish and Chip Salad is a must-try for anyone looking to shake up their lunch routine or impress guests with a unique and flavorful dish. It’s the perfect balance of crispy, savory, and fresh, all in one bowl.

  Why is it a must-try? Because it’s unexpected! It takes the familiar, comforting flavors of fish and chips and elevates them to a lighter, brighter, and more sophisticated level. The crispy fish, the chunky chips (or fries, if you prefer!), the tangy tartar sauce dressing, and the fresh greens all come together in perfect harmony. It’s a symphony of textures and tastes that will leave you wanting more. Plus, it’s surprisingly easy to make! You can even use pre-cooked fish and chips to save time, making it a perfect weeknight meal.

  But the best part? It’s incredibly versatile! Feel free to experiment with different types of fish. Cod is a classic, but haddock, pollock, or even tilapia would work beautifully. For a spicier kick, add a pinch of cayenne pepper to your fish batter or a dash of hot sauce to your tartar sauce dressing.

  Serving Suggestions and Variations:

  * For a lighter version: Use baked sweet potato fries instead of regular chips.
  * For a vegetarian option: Substitute the fish with halloumi cheese, grilled to golden perfection.
  * For a gluten-free option: Use gluten-free flour for the fish batter and ensure your chips are gluten-free.
  * Serving suggestion: Serve this salad chilled or at room temperature. It’s perfect as a light lunch, a side dish, or even a main course for a casual dinner party. Garnish with a sprinkle of fresh parsley or dill for an extra touch of freshness.
  * Elevate the dressing: Instead of traditional tartar sauce, try a lemon-dill aioli for a more sophisticated flavor profile.
  * Add some crunch: Toasted breadcrumbs or crispy fried onions can add an extra layer of texture.
  * Make it a bowl: Serve over a bed of quinoa or brown rice for a heartier and more filling meal.

  I’m confident that once you try this recipe, it will become a regular in your rotation. It’s a fun, flavorful, and satisfying way to enjoy the essence of fish and chips without the heavy feeling. It’s also a great conversation starter! Imagine serving this at your next gathering – your guests will be amazed by your creativity and culinary skills.

  So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create this amazing Fish and Chip Salad. I promise you won’t be disappointed. And most importantly, don’t forget to share your experience! I’d love to hear your feedback, your variations, and your photos. Tag me in your posts on social media – I can’t wait to see your creations! Happy cooking, and enjoy every delicious bite! Let me know what you think! I’m excited to see your take on this fun and flavorful dish.

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  Fish and Chip Salad: A Delicious and Healthy Twist on a Classic

  Crispy fried cod and golden chips served atop a fresh, vibrant salad with homemade tartar sauce. A delicious twist on classic fish and chips!

  Prep Time45 minutes

  Cook Time30 minutes

  Total Time75 minutes

  Category: Lunch

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 4 cod fillets (about 6 oz each), skinless and boneless
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold beer (lager or pale ale works best)
  • Vegetable oil, for frying
  • 2 large russet potatoes, peeled and cut into 1/2-inch thick fries
  • Vegetable oil, for frying
  • Salt, to taste
  • 6 cups mixed greens (romaine, spinach, spring mix)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon black pepper
  • Lemon wedges
  • Malt vinegar

  Instructions

  1. Prepare the Fish:
  2. Prepare the batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth and lump-free. The batter should be thick enough to coat the fish but not too thick that it becomes heavy. If it’s too thick, add a tablespoon or two more of beer. Let the batter rest for at least 15 minutes while you prepare the potatoes. This allows the gluten to relax, resulting in a lighter, crispier coating.
  3. Heat the oil: Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is crucial for achieving crispy fish without it becoming greasy.
  4. Prepare the fish: Pat the cod fillets dry with paper towels. This helps the batter adhere better. Season the fillets lightly with salt and pepper.
  5. Coat the fish: Dip each cod fillet into the batter, ensuring it’s completely coated. Let any excess batter drip off before carefully placing the fish into the hot oil.
  6. Fry the fish: Fry the fish in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy fish. Fry for about 3-5 minutes per side, or until the fish is golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
  7. Drain the fish: Remove the fried fish from the oil with a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. This helps maintain the crispiness.
  8. Prepare the Chips:
  9. Prepare the potatoes: Rinse the cut potatoes under cold water to remove excess starch. This step is important for achieving crispy chips. Soak the potatoes in a bowl of cold water for at least 30 minutes, or even longer (up to a few hours) if you have the time. This helps to draw out even more starch.
  10. First fry (blanching): Drain the potatoes and pat them completely dry with paper towels. Heat the vegetable oil in the same pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes, or until they are softened but not browned. This first fry is called blanching and it cooks the potatoes through.
  11. Drain and cool: Remove the potatoes from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain. Let them cool completely. This cooling period is crucial for achieving crispy chips. You can even refrigerate them for a few hours at this point.
  12. Second fry (crisping): Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for about 2-3 minutes, or until they are golden brown and crispy. This second fry is what gives the chips their color and crispness.
  13. Drain and season: Remove the chips from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain. Season immediately with salt to taste.
  14. Prepare the Tartar Sauce Dressing:
  15. Combine ingredients: In a medium bowl, combine the mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, capers, dill, parsley, and black pepper.
  16. Mix well: Stir all ingredients together until well combined.
  17. Adjust seasoning: Taste and adjust the seasoning as needed. You may want to add more lemon juice for tanginess, more dill or parsley for freshness, or more pepper for a bit of a kick.
  18. Chill (optional): For best flavor, cover the tartar sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
  19. Assemble the Fish and Chip Salad:
  20. Prepare the salad base: In a large bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, dill, and parsley.
  21. Dress the salad: Drizzle some of the tartar sauce dressing over the salad and toss gently to coat. Be careful not to overdress the salad, as it can become soggy. You can always add more dressing later if needed.
  22. Add the chips: Arrange the crispy chips around the salad. You can either place them on top or around the edges of the bowl.
  23. Top with fish: Place the fried fish fillets on top of the salad. You can either leave the fillets whole or cut them into smaller pieces for easier eating.
  24. Garnish and serve: Garnish with lemon wedges and serve immediately. Offer malt vinegar on the side for those who enjoy it. The salad is best enjoyed fresh, while the fish and chips are still crispy.

  Notes

  • Tips for the Best Fish and Chip Salad:
  • Use fresh ingredients.
  • Maintain oil temperature.
  • Don’t overcrowd the pot.
  • Drain well.
  • Season immediately.
  • Adjust the dressing to your liking.
  • Serve immediately.
  • Variations:
  • Different fish (haddock, pollock).
  • Sweet potato fries.
  • Spicy tartar sauce (cayenne pepper or hot sauce).
  • Add avocado.
  • Grilled fish.
  • Make Ahead Tips:
  • Tartar sauce can be made 2 days in advance.
  • Potatoes can be blanched ahead of time.