Cornmeal-Crusted Fish and Chips with Dill Aioli
65% authentic · American / British Fusion
A creative twist using cornmeal in the crust for extra texture and a slightly different flavor profile. Served with a homemade dill aioli instead of traditional tartar sauce.
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Ingredients
- Haddock or Pollock fillets4 x 170g
- Potatoes1kg
- All-purpose flour100g
- Yellow cornmeal100g
- Paprika1 tsp
- Garlic powder1 tsp
- Eggs2
- Milk50ml
- Vegetable oil (for frying)1.5L
- Saltto taste
- Black pepperto taste
- Mayonnaise200g
- Fresh dill, chopped2 tbsp
- Lemon juice1 tbsp
Steps
- 1
Peel and cut potatoes into thick wedges. Toss with a little oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for 30-40 minutes until golden and tender.
- 2
While potatoes roast, prepare the fish. Cut fillets into large chunks.
- 3
In one shallow dish, combine flour, salt, and pepper. In another, whisk eggs and milk. In a third, combine cornmeal, paprika, and garlic powder.
- 4
Heat vegetable oil in a deep fryer or large pan to 180°C (350°F).
- 5
Dredge fish chunks first in the flour mixture, then dip in egg wash, and finally coat thoroughly with the cornmeal mixture.
- 6
Carefully fry coated fish in batches for 4-6 minutes, until golden brown and cooked through. Remove and drain.
- 7
Prepare dill aioli: mix mayonnaise, chopped dill, and lemon juice. Season with salt and pepper.
- 8
Serve fried fish with roasted potato wedges and dill aioli.
