(Aka: Fish and Chip Latkes) Chipke’le, chipke’le, hop, hop, hop… “Fish and Chipkes” is my take on the traditional fish and chips—it’s got the Jewish latke touch! A crowd-pleaser, it makes a great appetizer, or, if you’re too attached to your Yom Tov salmon, you can serve this up for a Chol Hamoed dinner. Your kids will be super happy you did! I had to stand guard over them as I prepped for the photo shoot, as my kids kept sneaking some while I wasn’t watching.
Preheat oven to 350 degrees Fahrenheit. Wash fish and pat dry. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, juice from 1/2 lemon, and one to two tablespoons olive oil.
Cook for 12 minutes. Let cool, then flake fish and set aside.
Grate potatoes, then wrap in a thin towel and squeeze out excess water.
Grate onion and combine with flaked fish, grated potato, eggs, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper and combine well.
Heat 1/2 cup oil in a large frying pan over medium-high heat. Carefully fry spoonfuls of batter for three to four minutes until latkes are golden brown and release easily from the pan. Flip and cook for another four minutes.
Before serving, finish with a sprinkle of salt and a squeeze of lemon juice. Garnish with fresh chives and serve with tartar sauce. Serve warm.