Best Fish and Chips Salad Recipe

Best Fish and Chips Salad Recipe

Caitlin Bensel

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4 – 6


Preparation time:





Total time:





For the Fish & Chips:


24.5-ounce package frozen battered fish portions

14 oz.

frozen chips

1 tsp.

ground black pepper

For the pickled onions:


medium red onion, thinly sliced

For the Tarter Sauce Dressing:

To serve:

1 1/2 c.

cooked English peas (optional)

12 c.

butter lettuce, to serve

Lemon wedges, to serve with it

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  1. Preheat the oven to 425°. Spray two rimmed baking sheets with olive oil cooking spray.
  2. For the fish and chips: Arrange the fish in an even layer on a pan, evenly spaced. Arrange the fries on the other pan in an even layer. Spray fish and chips with cooking spray. Combine salt, pepper, and paprika in a small bowl; sprinkle fish and chips evenly with half of the spice mixture.
  3. Place the fries on the bottom rack and the fish on the top rack. Bake for 15 minutes. Remove the pans from the oven. Flip fish, and toss fries; spray again with cooking spray and sprinkle with remaining spice mixture. Return the pans to the oven in the same positions. Bake until golden brown and crispy, about 10 minutes more.
  4. For the pickled onions: Meanwhile, combine the sliced ​​red onion, 1/2 cup malt vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt in a small microwave-safe bowl. Microwave until steaming, 3 minutes. Let cool for 10 minutes.
  5. For the dressing: Whisk the mayonnaise, malt vinegar, 2 tablespoons water and pickle sauce until combined.
  6. To serve: Add the greens to a large bowl; add the pickled onions and 1/4 cup of the pickling liquid; throw to combine. Divide the lettuce evenly among the serving dishes. Sprinkle fries and cooked peas evenly over the bowls; top each bowl with 2 to 3 pieces of fish. Drizzle the salads with dressing. Serve with lemon wedges if desired.

Not a fan of fish? Try this recipe with fried shrimp or chicken tenders!

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