Crispy Fish and Chips with a Golden Cornflake Crust
Golden, crunchy fish fillets coated in a rich, spiced crust of cornflakes, rusks, and whole-wheat flour, served with twice-fried chips for the ultimate fish and chips experience.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyMedium
- Servings4
This recipe takes the classic fish and chips to the next level with a crunchy, flavorful coating that combines cornflakes, rusks, and whole-wheat flour, seasoned with your favorite spice and a hint of lemon. The result is a perfectly crisp exterior that gives way to tender, juicy fish.
The chips are fried twice – first to soften, then to crisp up – so they come out golden and irresistible. Serve with a dollop of mayonnaise or tartar sauce for a truly satisfying meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pour olive oil into a deep frying pan or a medium saucepan, about 2 cm from the bottom, and heat over medium heat.
- Once the oil is hot, add the potatoes (make sure they are dried with a kitchen towel, otherwise the oil will splatter) and fry for 10 minutes. They should not be fully cooked.
- Remove them with a slotted spoon and set aside to cool.
- Take the pan with the oil off the heat as well.
- In a bowl, mix well the flour, ground rusks with the cornflakes, the chosen spice, lemon zest, and a little salt and pepper.
- In another bowl, place the fish fillets, each cut into 4-5 pieces (or leave them whole if you prefer), and add the 3 tablespoons of lemon juice and 3 tablespoons of olive oil. Toss well.
- In a clean frying pan, pour about 90 ml of olive oil or enough to just cover the bottom.
- Place over medium heat, and once the oil is warm, dip the fish pieces one by one into the cornflake mixture, turning to coat both sides, and fry for about 3 minutes per side, until golden brown.
- Remove them and set aside. Put the pan where you fried the potatoes back on the heat, and once it's hot again, add the potatoes and fry until golden.
- Remove them and drain on paper towels.
- Serve the fish with the potatoes and accompany, if desired, with mayonnaise or tartar sauce.
💡 Tips
- For extra crunch, crush the cornflakes coarsely, not into fine powder.
- If you don't have rusks, use panko breadcrumbs for a lighter texture.
- Make sure the oil is hot enough before frying the fish to avoid sogginess.
Inspired by a recipe from Γαστρονόμος