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Chili-Lime Fish and Chips

Pan-fried red drum breaded with lime zest, panko and, and chili flakes served with cumin-chili roasted potatoes and a lime, cumin-yogurt sauce. 
Difficulty: Easy
Time: 50 Minutes - 1 hour
Calories: 744

Fish and chips is a classic English pub dish. The fish is traditionally a white fish that has been beer-battered and deep fried. Chips are the British term for fries and are usually served with malt vinegar. This recipe is quite different from the classic, with a little added tanginess and spice from cumin, chili flakes, and lime zest.

Ingredients
Potato seasoning
Lime
Parsley
Russet potato
Malt vinegar
Egg
Mayonnaise
Breading mixture
Red drum fillets
Featured Ingredient Partners:
Bodin Wild Lake Trout: The Fish Guys - Minneapolis, MN

Cooking terms for this recipe

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Zest

The peel of, or grating of a citrus peel for flavor.

Dredge Coating foods with dry ingredients to coat lightly before cooking.

What you need

Large sauté pan

Medium mixing bowl

Foil lined baking sheet

Cooking Instructions

mise
Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse (scrub potatoes well) and dry all produce. Preheat oven to 400ºF. Zest lime, cut in half and juice. Remove parsley leaves from stem and chop. Crack egg into a dish, season with a pinch of salt and pepper and mix well. Cut potatoes into thin wedges or fries. Remove red drum fillets from package; rinse and pat dry.

potatoes
Step 2: ROAST THE POTATOES

Toss potato wedges with 1 Tbsp. of oil, the potato seasoning and ½ tsp. of salt in a large mixing bowl. Spread evenly onto a foil-lined baking sheet and roast in the oven for 40 min. Flip halfway through cooking to encourage even browning.

dipping sauce
Step 3: MAKE THE SAUCE

Combine cumin, Greek yogurt, 1 tsp. of lime juice and half of the parsley in a small mixing bowl. Season to taste with salt and pepper and put into the refrigerator until ready to serve.

breaded
Step 4: BREAD THE FISH

Blend the breading mixture with lime zest and a pinch of salt and pepper in a dish large enough to dredge the fish. Dip each fish fillet into egg and coat. Shake off any excess egg and dredge filet in breading mixture, pressing down firmly to ensure each side is coated well. Repeat with other fillet.

FRYING TROUT
Step 5: FRY THE FISH

Heat 3 Tbsp. of oil in a large sauté pan on medium heat. When hot, add the breaded fillets to the pan and fry for about 3 min on each side, until golden brown and flakes easily. The USDA recommends that fish be cooked to an internal temperature of 145ºF.

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Step 6: PLATE THE DISH

Place potato wedges on a plate and season to taste with salt and pepper. Place fish next to the potato wedges and garnish with remaining parsley. Serve with cumin-lime dipping sauce and malt vinegar.