Craving your favorite crispy fish and potato chips? This sandwich packs both fish and chips inside 1 sandwich, and is topped with a rich lemon-caper sauce for the ultimate meal experience. For added color, add tomato slices to the sandwich if you have some on hand.
1 Yukon gold potato, scrubbed and very thinly sliced
2 4-oz Pacific cod or Pacific halibut fillets, about ¾-inch thick
Sea salt and fresh ground black pepper, to taste
2 tsp brown rice flour
1 tbsp olive oil mayonnaise
1 tbsp capers, drained and roughly chopped
1 tsp each grated lemon zest and fresh lemon juice
1/2 cup fresh flat-leaf parsley leaves
2 whole-grain ciabatta buns, split
In a large skillet on medium-high, heat oil. Working in batches, if necessary, arrange potato slices in skillet in a single layer. Cook, flipping once, until golden brown and crispy, about 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.
Sprinkle fish with salt, pepper and flour, coating both sides. In same skillet on medium-high, add fish and cook for 4 to 7 minutes, flipping once, until golden brown and opaque throughout. Transfer to a plate and cover to keep warm.
In a small bowl, combine mayonnaise, capers, lemon juice and lemon zest. Divide mayonnaise mixture, potatoes, fish and parsley evenly among buns.
The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.
Our whole-grain breaded fish and baked chips are delightfully crunchy and delicious and, with a $6 price tag and just 300 calories per serving, our version of the English classic beats out any famous fast-food variety.