Ingredients

• 1 10-ounce bag salt-and-vinegar potato chips (about 10 cups), finely crushed
• 1/3 cup all-purpose flour
• Kosher salt
• Large pinch of cayenne pepper
• 2 large eggs
• 2 tablespoons tartar sauce
• 2 pounds haddock or pollock fillets, pin bones removed, cut into 1-inch-wide strips
• Vegetable oil, for frying
• Lemon wedges and/or malt vinegar, for serving

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Instructions

1. Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.
2. Photograph by Johnny Miller