Recipe by Dorit Teichman

Fish and Chipkes

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Parve Parve
Easy Easy
2 Servings
Allergens
30 Minutes
Diets

(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.

Ingredients

Main ingredients

  • 2 (6 ounce) cod fillets

  • 1 teaspoon salt, divided

  • 1/2 teaspoon ground black pepper, divided

  • 1 lemon

  • 1/2 cup + 1 tablespoon Gefen Olive Oil, divided, plus more if needed

  • 4 russet potatoes

  • 1 medium onion

  • 2 eggs, beaten

  • 1/4 cup Gefen Panko Crumbs

  • store-bought tartar sauce

  • chives, to garnish

Directions

Prepare the Fish and Chipkes

1.

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.

2.

Cook for 12 minutes. Let cool, then flake fish and set aside.

3.

Grate potatoes, then wrap in a thin towel and squeeze out excess water.

4.

Grate onion and combine with flaked fish, grated potato, eggs, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper and combine well.

5.

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.

6.

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.

Fish and Chipkes

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Alyssa
Alyssa
3 years ago

Needed to add a bit of flour, too, to help round out the batter’s texture. But WOW! Tastes amazing! I think it’ll have to be a new Chanukah tradition to make/have these!