Ultra Crispy Fish and Chips with Waffle Iron Smash Potatoes

Ingredients

• 300 g Yellow hake fillets (or white cod) (Skin left on for extra crispiness)
• 400 g Plain yogurt (or quark) (Slightly acidic, ideal for the marinade)
• 1 cuillère à café Dehydrated onion (powder) (Heaped)
• 1 cuillère à café Garlic powder
• 2 cuillère à café Smoked paprika (1 for the marinade, 1 for the coating)
• 1 cuillère à café Herbes de Provence
• 1 cuillère à café Cayenne pepper (For heat)
• 200 g All‑purpose flour
• 50 g Cornstarch or potato starch
• 600 g Potatoes (Bintje type) (About 4 medium, skin left on)
• 30 g Butter (For the waffle iron)
• 100 g Grated cheddar (Gratinate the smash potatoes)
• 1 L Frying oil (peanut or sunflower) (For frying at 180°C)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the yogurt marinade

   In a bowl, mix the plain yogurt, 1 tsp dehydrated onion, 1 tsp garlic powder and 1 tsp smoked paprika until smooth.

   Time: PT5M

2. Prepare the fish fillets

   Rinse the hake fillets, pat dry with paper towels and leave the skin on for extra crispiness.

   Time: PT5M

3. Marinate the fish

   Coat the fillets with the yogurt sauce, cover and refrigerate for 30 minutes.

   Time: PT30M

4. Prepare the dry coating

   In another bowl, combine 200 g flour, 50 g cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dehydrated onion, 1 tsp Herbes de Provence and 1 tsp cayenne pepper.

   Time: PT5M

5. Cook the potatoes in water

   Peel (or leave the skin on) the potatoes, halve them, place in a pot of cold salted water, bring to a boil and cook 25 minutes until tender.

   Time: PT25M

   Temperature: 100°C

6. Heat the oil

   Pour 1 L frying oil into a deep fryer or a deep pot, heat to 180°C.

   Time: PT10M

   Temperature: 180°C

7. Preheat the waffle iron

   Turn on the waffle iron and let it heat for 5 minutes.

   Time: PT5M

8. Prepare the smash potatoes

   Drain the potatoes, place them one by one on the waffle iron, add 5 g butter and 25 g grated cheddar, close and cook 3‑5 minutes until the top is golden and the cheese melted.

   Time: PT10M

   Temperature: 200°C

9. Coat the fish

   Remove the fillets from the marinade, give a light shake, roll them in the dry coating, pressing firmly to adhere.

   Time: PT5M

10. Fry the fish

    Submerge the coated fillets in oil at 180°C, fry 4‑5 minutes per side until golden and crispy.

    Time: PT10M

    Temperature: 180°C

11. Drain and season

    Lift the fish with a slotted spoon, place on paper towels, sprinkle with salt and black pepper.

    Time: PT2M

12. Plating and serving

    Arrange the smash potatoes on plates, place the fish fillet beside them, add a lemon wedge if desired and serve hot.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yellow hake fillets (or white cod): cod, pollock
• Instead of Plain yogurt (or quark): Greek yogurt, skyr
• Instead of Dehydrated onion (powder): fresh grated onion
• Instead of Garlic powder: fresh chopped garlic
• Instead of Smoked paprika: sweet paprika
• Instead of Herbes de Provence: dried thyme, oregano
• Instead of Cayenne pepper: Espelette pepper
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Cornstarch or potato starch: tapioca starch
• Instead of Potatoes (Bintje type): russet, yukon gold
• Instead of Butter: margarine
• Instead of Grated cheddar: emmental, gruyère
• Instead of Frying oil (peanut or sunflower): peanut oil, canola oil

Equipment Needed

• Mixing bowl
• Teaspoon
• Cutting board
• Chef's knife
• Pot for the potatoes
• Colander
• Waffle iron
• Pan or deep fryer
• Cooking thermometer
• Kitchen tongs
• Paper towel
• Cheese grater

Critical Steps — Do Not Skip

• Marinate the fish for at least 30 minutes to tenderize and flavor.
• Keep the oil at 180°C to avoid a soggy or burnt coating.
• Use a very hot waffle iron to achieve crispy smash potatoes.

Chef Tips from the Video

• Sprinkle a little extra smoked paprika on the fish just before serving to boost flavor.
• Use aged cheddar for a stronger taste.
• Serve with homemade tartar sauce for extra authenticity.

Troubleshooting

Storage

Refrigerator: Keep the raw marinated fish in an airtight container for up to 1 day. The smash potatoes can be kept 2 days in the refrigerator.

Freezer: Do not freeze the fish after frying. Cooked potatoes can be frozen for 1 month, but the texture will be less crispy.

Room temperature: Consume immediately. Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade and coating the day before and keep them refrigerated.
• Boil the potatoes ahead of time, keep them in water and reheat quickly in the waffle iron.
• Measure all spices before starting cooking.