CrispLid Fish and Chips

Name: CrispLid Fish and Chips
Total time: 45 min
Yield: 4 serving(s)
Ingredients: Chips cooking spray 2 russet potatoes, peeled and cut lengthwise into ½-inch thick slices 2 tablespoons neutral cooking oil 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Fish 1/3 cup all purpose flour 1 large egg, beaten 1 tablespoon water 2/3 cup crushed cornflakes 1/4 teaspoon kosher salt 1 pound cod fillets

Marrekus and Krysten Wilkes Website

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Perfectly crispy fish and chips are easy to make under the CrispLid, which also means no more deep frying is needed! Just toss the potatoes in a little bit of oil and coat the fish in a cornflake batter and you've got yourself a quick and easy meal for weeknights or casual get-togethers with family and friends. Serve these fish and chips with your favorite dipping sauce.

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Appliances

For best results, we recommend using:

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Directions

Mealthy Tip

Season the potatoes with garlic powder for extra flavor. Sprinkle fresh parsley over the finished product for something extra fancy.

Nutrition Facts

Per Serving: 434 calories; 18g fat; 34.3g carbohydrates; 33g protein; 155mg cholesterol; 606mg sodium.

Full nutrition

Amount Per Serving
Calories 434		Calories from Fat 160
% Daily Value*
Total Fat 18g		27%
	Saturated Fat 2g	10%
	Trans Fat 0.1g
	Polyunsaturated Fat 4.1g
	Monounsaturated Fat 10.6g
Cholesterol 155mg		52%
Sodium 606mg		25%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 3g	11%
	Sugars 1.7g
Protein 33g

Vitamin A 7%		Vitamin C 16%
Calcium 4%		Iron 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Cod Sunday Dinner Potato Fish English Comfort Food Russet Potatoes Crisplid Quick And Easy Dinner Crisp Lid Crisping Lid Crisper Lid

Reviews

4.5out of 5 Stars

(7 Reviews)

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What others are saying

Alli Shircliff says:

It is really amazing that the CrispLid can produce a dish that looks just like it came out of a restaurant. I suggest adding a little cayenne pepper to the cornmeal coating of the fish for an extra kick.

Ronald Steury says:

Just too much back and forth doing the fries in the crisp lid along with the fish, and too small amount comes off at a time. I have an air fryer with a large basket so did the fries in that. My diet forbids Idaho potatoes so used red potatoes and peeled them (not sure that was necessary but I did) and t was fine too - just a little more mushy than the Idaho potatoes would make. Did not have corn flakes so used Panko. Still very good despite all my subs.

J G says:

Both the fish and chips turned out delicious. I followed the recipe exactly. The fish was so tender. My only issue was that keeping the chips warm while cooking the fish sacrificed some of the potato quality. Not sure this works for 3 or more people to serve. I’ll use this recipe again.

Kristal Hughes says:

I am a true lover of fish and chips so I was really hesitant to make this at first because I am traditionalist (love it deep fried!). Well, as it turns out, this recipe is amazing! I went to the local seafood market and bought fresh white fish, sliced into medium-sized pieces. I also mixed the cornflakes with panko breadcrumbs. So yummy!

Carla Sadowski says:

I made this for my first meal using my new CrispLid. It was fantastic and I'll definitely make it again. The fish and fries were perfectly crispy and delicious.

Elizabeth Watsjold says:

We had this for dinner tonight. First recipe with the crispy lid. The fish was still flake and the outside was crispy. Very good taste. We cooked the fries on the grill since you can’t cook a lot at a time and we were hungry. Next time I will add some seasoning to the crumbs.

roberta cannon says:

A little seasoned mayo and then Panko! Love panko....so crispy!