Southern Inspired Fish and Chips

Southern Inspired Fish and Chips



It took three tries to nail down this Southern Inspired Fish and Chips recipes. I am happy to say that we have a winner! This recipe was inspired my British country music artist Sasha McVeigh. We took a classic English dish and put a southern spin on it. We paired beer battered flounder with crispy sweet potato fries. We balance both of these out with a tangy lemon and parshly aioli. This combination actually surprised us. This recipe is going to impress your family and friends.

Want to learn more about Sasha McVeigh? Check out her full interview by clicking here.

Southern Inspired Fish and Chips

Check out this recipe for Southern Inspired Fish and Chips inspired by country music artist Sasha McVeigh!
Prep Time6 hrs 34 mins
Cook Time14 mins
Aioli Refrigeration30 mins
Course: Main Course
Cuisine: American, English
Keyword: aioli, Fish and Chips, Sasha McVeigh, sweet potato fries
Servings: 4 servings
Cost: 25

Equipment

  • cast iron pot for frying
  • spider
  • Chef Knife
  • Cutting Board
  • stainless steel bowls

Ingredients

Lemon and Parshley Aioli

  • 1 cup mayo
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • ¼ cup chopped parsley
  • 2 tsp chopped garlic
  • ¼ tsp salt
  • ¼ freshly ground pepper

Sweet Potato Fries

  • 4 sweet potatoes medium size orange or red color
  • 2/3 cup cornstarch
  • 6 cups vegetable oil
  • Southern Fellow BBQ Rub

Fried Fish

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 16 oz Bass Ale
  • 1 1/2 pounds flounder
  • Cornstarch for dredging

Instructions

  • Preheat oven to 200 degrees F.

Lemon and Parsley Aioli

  • In a small bowl combine all ingredients, cover, and place in the refrigerator for at least 30 minutes.

Sweet Potato Fries

  • Wash and peel 4 sweet potatoes uniform in size.
  • Cut the sweet potatoes into 3/8 inch wide sticks.
  • In a bowl rinse the sweet potatoes in cold water twice. Discarding each time.
  • Boil the fries in water for 2 minutes until slightly tender. Fill a large bowl with a 50/50 mixture of ice and water. Remove fries and place them in another bowl.
  • Toss the fries and coat with 2/3 cups of cornstarch. Then season lightly with salt and pepper. Once coated, lay fries on a paper towel to dry.
  • Heat a pot of canola oil to 350 degrees F.
  • Deep fry the sweet potato fries in batches. Make sure to break up clusters of fries and prevent fries from sticking to the pan as they cook. Cook the fries for 5-7 minutes or until golden.
  • When the fries are done cooking, set them in a sheet pan lined with baking racks. Season the fries with our Southern Fellow BBQ Rub to taste.

Fried Fish

  • Lightly dredge each fish filet in cornstarch.
  • Working in small batches, dip each fish filet into the batter and then immerse into the hot oil.
  • When the batter is set, turn the fillets of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve the fries and aioli!

Notes

You can find the recipe to our BBQ rub by clicking here.

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