Fish and Chips Salad: A Guilt-Free Twist on the Classic Pub Favorite
A mashup of crispy fillets, tangy pickles, and greens for guilt-free meals.
Fish and Chips Salad: A Fresh Take on a British Classic
Fish and chips are one of Britain’s most beloved dishes, a golden, crispy meal enjoyed in pubs and at family dinners for generations. This Fish and Chips Salad creatively transforms the iconic pub favorite into a wholesome and flavorful salad—quick to prepare, packed with crunch, and topped with a zippy homemade tartar dressing. Get ready to enjoy the flavors of the famous duo, now with more greens on your plate!
Why This Twist Works
- Time-saving: Uses convenient frozen battered fish and fries to cut down on prep.
- Healthier: Incorporates fresh lettuce and the option for air-fried fries.
- Bursting with flavor: Quick-pickled onions, tartar dressing, and a hint of lemon brighten every bite.
- Family-friendly: All the appeal of classic fish and chips in a lighter format.
Ingredients
This bright salad combines pub favorites and fresh produce to create a balanced meal. Here’s what you’ll need:
For the Fish and Chips
- Olive oil cooking spray
- 24.5-ounce package frozen battered fish portions
- 14 ounces frozen french fries
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
For the Pickled Onions
- 1/2 medium red onion, thinly sliced
- 1/2 cup malt vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Tartar Sauce Dressing
- 1/2 cup mayonnaise
- 2 tablespoons malt vinegar
- 2 teaspoons pickle relish
To Serve
- 1 1/2 cups cooked English peas (optional)
- 12 cups butter lettuce
- Lemon wedges
Step-by-Step Directions
- Preheat the Oven:
Set your oven to 425°F (220°C). Coat two rimmed baking sheets with olive oil cooking spray for easy cleanup and even cooking.
- Prepare the Fish and Chips:
- Place battered fish portions on one sheet in a single layer.
- Spread the fries on the second sheet.
- Spray both fish and fries with additional cooking spray.
- Mix salt, pepper, and paprika in a small bowl. Sprinkle half the mixture over both fish and fries.
- Bake in Two Stages:
- Bake fries on the bottom rack and fish on the top rack for 15 minutes.
- Remove pans, flip the fish, and toss the fries. Spray again and season with remaining spice mixture.
- Return to oven; bake 10 more minutes, until golden and crispy.
- Quick-Pickle the Onions:
- Combine sliced red onion, malt vinegar, 1/2 cup water, sugar, and salt in a microwave-safe bowl.
- Microwave until steaming, about 3 minutes. Stir and let cool 10 minutes to mellow the flavor and brighten the color.
- Make the Tartar Sauce Dressing:
- Whisk mayonnaise, malt vinegar, 2 tablespoons water, and pickle relish in a bowl until creamy and smooth.
- Assemble the Salad:
- In a large bowl, toss butter lettuce with pickled onions and 1/4 cup of the onion pickling liquid for extra tang.
- Divide the lettuce mix into individual serving bowls.
- Scatter crispy fries and English peas over the greens.
- Top each bowl with 2 to 3 pieces of golden fish.
- Drizzle generously with tartar dressing. Add lemon wedges on the side for squeezing over the top.
Tips & Variations
- Air fryer option: Lighten up by cooking the fries in an air fryer for a crisp, lower-fat option.
- Greens swap: Try mixed baby greens, romaine, or arugula if butter lettuce isn’t available.
- Protein control: For a twist, substitute fried shrimp or crunchy chicken tenders for the fish.
- Veggie boost: Add chopped cucumbers, snap peas, or radishes for added crunch and color.
- Make it lighter: Use light mayonnaise or Greek yogurt in the tartar dressing.
Fish and Chips Salad Nutritional Snapshot
| Component | Traditional Fish & Chips | Fish & Chips Salad |
|---|---|---|
| Main Protein | Battered fried fish | Battered baked fish (can be air-fried) |
| Carb Side | Deep-fried chips (fries) | Baked or air-fried chips plus fresh greens |
| Vegetables | Rare (peas if lucky) | Lettuce, pickled onions, peas, other veg possible |
| Dressing | Tartar sauce or vinegar on the side | Creamy tartar dressing, plus lemon and vinegar |
| Preparation | Mainly deep-fried | Mainly oven-baked, can use air fryer |
The Magic of Quick Pickled Onions
The pickled onions in this salad are not just for color—they provide a bright, tangy contrast to the rich, savory fish and crispy fries. Malt vinegar lends signature pub flavor, while microwave pickling ensures quick results. This simple step unlocks layers of flavor and balances the dish perfectly.
What others are reading
Why Malt Vinegar?
Malt vinegar is traditional in fish and chips, thanks to its distinctive, malty-tart tang. It features in both the pickled onions and the salad dressing, linking all elements of the salad and providing a nostalgic nod to the dish’s British roots.
Tartar Sauce Dressing: Creamy, Bright, and Tangy
- Mayonnaise base: For classic creaminess.
- Malt vinegar: Adds sharpness and depth, mirroring the pickled onions.
- Pickle relish: Contributes crunch, sweetness, and tang.
This makes a superior dressing—lighter than a standard scoop of tartar sauce and perfect for drizzling over greens and fried fish alike.
Serving Suggestions
- Serve with lemon wedges for brightness.
- Add sliced cherry tomatoes for extra color and sweetness.
- Pair with a crisp white wine or a cold glass of cider for a winning meal.
Make It Your Own
This Fish and Chips Salad is endlessly adaptable. Not a fan of fish? Try crispy fried shrimp (store-bought or homemade) or even crunchy chicken tenders—they all work wonderfully with the pickled onion and creamy dressing. Add more greens or fresh veggies to suit your taste and take the nutritional content up a notch.
Frequently Asked Questions (FAQs)
Q: Can I use fresh fish fillets instead of frozen?
A: Yes! Dredge fresh white fish fillets in seasoned flour, dip in beaten egg, coat with breadcrumbs or batter, and bake or air fry until crisp and golden for a more homemade touch.
Q: What other types of greens work for this salad?
A: Besides butter lettuce, romaine, mixed greens, arugula, and even shredded cabbage work beautifully for added texture and flavor.
Q: Is there a gluten-free option?
A: Use gluten-free battered fish and fries, and ensure your pickle relish and mayo are gluten-free. You can also use oven-roasted potato wedges as an alternative to frozen fries.
Q: Can the pickled onions be made in advance?
A: Definitely! Store them in a sealed container in the fridge for up to a week. They get even more flavorful after a day or two.
Q: How do I make it even healthier?
A: Opt for air-fried fish and fries, add more greens, substitute low-fat or Greek yogurt for the mayonnaise in the dressing, and increase the portion of veggies.
Final Thoughts
Fish and Chips Salad captures everything you love about the traditional pub meal and fits it into a vibrant, family-friendly weeknight dinner. With oven-baked or air-fried fish and chips, quick pickled onions, a creamy dressing, and fresh greens, you can have pub night any night—no guilt attached.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a39575830/fish-and-chips-salad-recipe/
- https://www.youtube.com/watch?v=ZMEdAJGkuMw
- https://www.youtube.com/watch?v=I709KFCKAsg
- https://www.thepioneerwoman.com/food-cooking/recipes/a39666361/best-salad-recipes-ever/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g60229394/fish-recipes/
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