Mix up dinner tonight with this fun Fish & Chips on-a-stick recipe!
Here in Southern New England fish & Chips on Wednesdays and Fridays are sort of a tradition (Why those two days in particular, I really don’t know). The problem is most of the time families get this meal as take-out, and by the time everyone gets to eat it… they are often greeted with limp, greasy soggy food, and if someone has food allergies they may be left out completely.
Here, with the help of some frozen hash browns, the fish and the chips have been merged together, in an easy to make dish. Chunks of fresh cod are skewered, dredged in a light batter and coated generously with the hash browns, then deep fried. Sticks may be optional, but it does keep your hands clean during the dredging process, and makes both moving and removing the fish easy during frying, and if you keep the fish short like I have, you won’t need a ton of oil. Since you are making this at home, it is easy to adjust for food allergies too.
The resulting Fish & Chip “kabobs” have a super crunchy potato coating, that looks like mini fries. The fish will be nice and moist inside. Team with some coleslaw or salad & your favorite condiments & dinner is served!Print
Fish & Chips on a Stick
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4
- Category: Entree
- Cuisine: Seafood
- 1 lb fresh cod
- 1/2 cup flour (or gluten-free flour)
- 1 tbs. corn starch
- 1/4 tsp Kosher salt
- 1/4 tsp paprika (or Old Bay)
- 1/2 cup milk (or alternative, such as almond milk)
- frozen bagged Hash Browns
- oil for frying
- Cut the cod into small pieces and skewer. (Fish should not be wider than an inch, or longer than 3 inches).
- Put oil in pan over med-high heat.
- Mix the flour, corn starch, salt & paprika together, then add milk and whisk well.
- Spread some hash browns on a plate, and keep bag out next to it.
- Dunk the fish into the batter and coat well. Let excess drip off than place in hash browns.
- Sprinkle more hash browns on top of fish, and gently press to adhere. Make sure there are plenty of potatoes sticking to fish. Repeat until all fish is coated.
- Once a piece of potato sizzles and quickly floats to the top the oil is ready.
- Fry the fish in a few batches, until golden brown and crunchy.
- Place on paper towels to drain and cool a little before serving.
For more weeknight meal ideas check out my Favorite Weeknight Meals Pinterest board.