Fish ’n’ chips
Being an Australian, Naomi Nachman couldn’t resist including a fish ’n chips recipe. She came up with this playful twist, coating the fish in these iconic potato stick “chips.” Naomi loves that this recipe is baked, not fried.
o 2 eggs, lightly beaten
o 2 tbsp. white vinegar
o 1 cup potato starch
o 2 (6-oz.) bags potato sticks
o 2 lb. fresh baby flounder, cut into strips
o lemon wedges, for serving
o tartar sauce, for serving (see recipe, next page)
Preheat oven to 350. Line a baking sheet with parchment paper; set aside.
Place eggs and vinegar into a bowl; whisk to combine.
Place potato starch into a second bowl and potato sticks (not crushed) into a third.
READ: PREPARING FOR PESACH WHILE YOU SLEEP
Dip each piece of fish into potato starch, then into egg, and then into potato sticks, making sure the entire strip is fully coated. Place on prepared baking sheet. Bake for 25 minutes.
Serve with a wedge of lemon and tartar sauce. Yields 6-8 servings.
