Cap’n Ugly’s Fish & Chips
Traditional fish & chips have been a staple on American menus since migrating from British seafaring communities where they wrapped the entire meal up in newsprint. Salty, savory and simple to prepare—ready your tastebuds to set sail on a flavor adventure destined to reinvent an old pub favorite…Ugly-style!
We could have just left this traditional recipe alone, but that’s now how we roll. Our Salt & Vinegar Kettle Chips are an exceptional upgrade to the common breading ingredients—providing the perfect balance of salt and vinegar flavor in a crisp, crunchy coating—that even the pickiest eaters (i.e. kids) will LOVE!
Our version includes a generous potion of Uglies Salt & Vinegar Kettle Chips with the fish and a recommendation to pair with your favorite pint (or soda).
What You’ll Need:
- 2 6oz. bags of Uglies Salt & Vinegar Kettle Chips
- 1-2lbs. fresh cod fillets
- 2 eggs
- 1 fresh lemon
- + Tarter sauce or cocktail sauce
LET’S DO THIS!
- Pre-heat oven to 375º.
- Pulverize 1 6oz. bag of Uglies Salt & Vinegar Kettle Chips in a storage bag or food processor. Dump into large bowl and set aside.
- In another bowl, beat eggs to make egg wash.
- Cut fillets into 3”-4” long portions. Dredge fillet pieces in egg wash, then roll in crushed chips until fully coated.
- Place wire cooking rack onto of baking sheet. Place fillet pieces on wire cooking rack and bake at 375º until cooked thoroughly (flakes when poked with fork).
- Serve with a side of Uglies Salt & Vinegar Kettle Chips, lemon, tartar sauce and/or cocktail sauce (whatever floats your boat).
