The Fish and Chip Potato Skin
As you may or may not know, I created a sibling site to Simple Comfort Food simply known as BakedPotatoSkins.com. It is a site dedicated solely to my potato skins recipes. This is one of them.
Wisconsin is known for it’s Friday night fish fry. As a matter of fact, when tourists arrive on a Friday, they are somewhat blown away that a fish fry is available on pretty much any menu. I’m guilty of making a really good fish fry at home and it is not uncommon when asking my wife what she wants for dinner on any given Friday that the answer is going to be a fish fry.
I don’t mind making a fish fry. It does take a bit of time, and requires a bit of cleanup, but I know what fish I am buying, I know what is going into my batter, it saves me about $30.00 off a restaurant bill, and mine is better than most of the fish fry’s I have tried around Milwaukee. Not bragging, but it’s true.
I always have a few pieces extra of leftover fish, and I often make a fish sandwich on the weekend with those leftovers. As I was about to make a sandwich, I thought that if I were to use common ingredients that go into a fish fry into a potato skin, that it would be pretty awesome. Awesome it was. Let’s get started.
- Approximately 1 cup of cod, cooked and chopped
- Your favorite tartar sauce
- 1 lemon wedge
- 3 small to medium sized russet potatoes, rinsed clean
- 4 tbsp of unsalted butter
- Salt to taste
- Pepper to taste
Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
Continue this cutting process with the rest of the potatoes. You should then have 6 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
Remove and place the cod inside of each skin, loading it up. Place back into the oven and cook another couple of minutes until the cod is warmed through.
Remove the skins from the oven, and squeeze a bit of lemon juice over each one. Top with some tartar sauce and serve them up.
Here you have a fish fry in a couple of bites. Simple to make, and packed full of flavor, this potato skin recipe will be sure to please anyone. Enjoy!