Fish-and-Chips Salad Recipe

This salad borrows all the best parts of the British classic. Inspired by a visit to his favorite “chippy” in London, Andrew Zimmern created this vibrant salad as an ode to fish-and-chips in the form of a fresh salad. Here, crispy “chips” are paper-thin russet slices, fried until golden and salted, then tossed into a mound of greens and vegetables to stay snappy. Smoked trout stands in for the usual fried fish, bringing rich, savory notes without any batter. Everything comes together with a bright dressing that balances aged sherry vinegar, sharp mustard, and a touch of honey with fragrant orange zest and fresh orange juice.

For the salad base, line a platter with buttery lettuce leaves for scooping, then pile on the dressed mix of peppery arugula, cool cucumber half-moons, juicy cherry tomatoes, and shaved fennel for crisp anise notes. Thinly sliced scallions add a fresh allium lift, while a generous shower of dill keeps things herbaceous.

If you’re new to deep-frying at home, this is the perfect place to start. It’s all about heat control and regulation, and that starts with frying the potatoes in batches so they don’t bring down the oil temperature too much, which would leave them greasy. It also prevents them from clumping together while frying. 

From there, regulate the heat using an instant-read thermometer so they don’t scorch. When putting together the salad, it’s important to toss the greens and vegetables in the dressing first, then add the warm chips and toss again so they pick up just enough sheen without wilting the greens.

Best substitutes for smoked trout

Smoked trout has a gentle, smoky flavor and a delicate, flaky texture. Smoked salmon is the closest substitute for smoked trout, matching its savory depth, smokiness, and buttery finish. It is richer and oilier than smoked trout, so it’s best to start with a smaller amount so as not to overwhelm the other flavors in the dish. Hot-smoked whitefish — such as smoked haddock or Arctic char — offers a comparable delicate texture with a milder smoke profile. For a bolder swap, try smoked mackerel or sardines, and flake them into the salad. If you prefer unsmoked fish, poached salmon or seared trout also work.

What to serve with fish-and-chips salad

This fun main shines with sides: Offer warm, crusty sourdough or herbed focaccia, plus buttered peas, minted mushy peas, or a tangy slaw. Add pickled onions, dill-caper aioli, and lemon wedges. A platter of sliced cucumbers, tomatoes, and radishes keeps things crisp; roasted asparagus or blistered shishitos add warmth. For drinks, pour chilled Sauvignon Blanc, crisp pilsner, cider, or sparkling lemonade. Finish with citrus sorbet or granita.

Notes from the Food & Wine Test Kitchen

• Use a mandoline to efficiently and evenly slice potatoes.
• Frying the potato slices in batches keeps them from sticking together, and adjusting the heat as needed helps maintain the temperature so the potatoes don’t burn. 
• Instead of making your own chips, you can use store-bought kettle chips.

This recipe was developed by Andrew Zimmern; the text was written by Andee Gosnell.