Salt-and-Vinegar Fish Sticks

1. 1

   Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl.

2. 2

   Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl.

3. 3

   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.

4. 4

   Place on a baking sheet until ready to fry.

5. 5

   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.

6. 6

   (Let the oil return to 350 degrees F between batches.)

7. 7

   Drain on paper towels and season with salt.

8. 8

   Serve with lemon wedges and/or vinegar.

9. 9

   Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.

No additional tips available.