Fish & Chip Bites

When I heard the Olympics were going to be held in London this year, I literally jumped for joy.

You see, in my family the Games aren’t so much about sitting around watching people exercise (I get enough of that at the gym). No, the Olympics are about FOOD. Good food. Different food. Food from countries whose name I can’t pronounce. Except England – I can pronounce England.

And what is England known for? Battered and deep-fried fish with a heaping side of golden fries. And malt vinegar. Can’t forget the malt vinegar *drool*

Admittedly fish and chips aren’t the easiest, nor cleanest snack food. Until today. Today I introduce to you fish and chip bites! Pop-able nuggets of flaky fish and crispy potato, perfect for this summer’s games – or just a chilly Sunday afternoon. Added bonus: The malt vinegar flavor is BUILT-RIGHT-IN, so there’s no messy dripping or soggy batter mess!

Fish & Chip Bites

(makes 24 bites – FTY Original)

2 codĀ fillets
13 oz frozen french fries, extra crispy (try OreIda’s Extra Crispy Golden Crinkle Fries)
1/4 cup mayo
2 eggs, beaten
1 heaping teaspoon Archer Farms malt vinegar popcorn seasoning (sold at Target in the popcorn aisle)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 cup + 24 Ritz “Munchables” Pretzel Rounds
2 Tablespoons unsalted butter, melted
Salt & pepper to taste
Butter flavored cooking spray
1 teaspoon olive oil (EV)
Prep work:

  • Liberally spray a nonstick mini-cupcake tin with butter flavored cooking spray and insert a Ritz Pretzel Round into each cupcake hole.
  • Cook french fries as directed, allowing to cool for at least 10 minutes.
  • Preheat oven to 350F
  • Measure out 1 cup of Ritz Pretzel Rounds, place in a zippy bag, and crush. Divide in half, leaving one plain and seasoning the other with salt & pepper.

In a nonstick saute pan, heat olive oil until shimmering. Meanwhile, rinse and pat dry your cod fillets. Cook fillets over medium-high heat for 3 minutes on the first side, flip and cook 5 minutes on the second side. Remove cooked fillets from pan and place on newspaper to wick away extra oil. Let cool for 5-10 minutes, or until cool enough to handle.

While the fillets cool, combine mayo, eggs, mustard powder, malt vinegar seasoning, Worcestershire sauce, and red pepper flakes in a large bowl. Whisk to combine.

Using your fingers, separate cod fillets into small chunks (they should separate easily on their own) and coat with mayo-mixture.

Chop cooled french fries into 1/4-1/2 inch pieces and add to fish-mayo mix. Add in the plain crushed pretzel rounds. Toss to combine.

Using a small cookie dough scoop (1.5 tablespoon), scoop one round of fish & chip mixture into each mini cupcake hole in your tin. You should be able to *just* fill all 24 holes.

Drizzle apx 1/4 teaspoon of melted butter atop each filled mini cupcake hole and sprinkle lightly with seasoned crushed pretzel rounds.

Bake at 350F for 10-15 minutes or until puffed and lightly golden.

Remove from oven to cool briefly (5 minutes) before removing each fish & chip bite from the pan using a fork/toothpick/skewer. Plate and serve with lemon wedges and a pint of your favorite beer!