Rachael Ray’s Italian Fish ‘n’ Chips: A Sunshine-Kissed Coastal Delight

The first time I encountered Rachael Ray’s interpretation of “fish ‘n’ chips,” it wasn’t in a bustling pub or a seaside chippy, but rather on my own kitchen counter, bathed in the warm glow of an afternoon sunbeam. I remember being struck by the vibrant colors – the golden-crisp potatoes, the jewel-toned tomatoes, and the pristine white fish. It felt like a culinary postcard from the Mediterranean, a far cry from the often heavy, fried versions I was accustomed to. What truly captured my attention, however, was the ingenious crumb coating for the fish, promising a delightful crunch without the usual deep-frying fuss. This dish instantly became a favorite, a testament to how familiar comfort can be reinvented with a touch of international flair and smart cooking techniques.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes (potatoes) + 8 minutes (fish) = 33 minutes
• Total Time: Approximately 48 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified (contains fish, dairy, gluten)

Ingredients

For this delightful, Italian-inspired twist on a classic, you’ll need:

For the Crispy Potatoes:

• 4 thin-skinned white potatoes (avoiding russets for a better texture)
• 7 tablespoons extra virgin olive oil, plus a little extra for drizzling
• 6 garlic cloves, skinned and crushed
• 2 tablespoons finely chopped fresh rosemary (from about 3-4 sprigs)
• Salt and freshly ground black pepper to taste

For the Italian-Crusted Fish:

• 4 (6-8 ounce) red snapper fillets (or other firm, white fish like cod or halibut)
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 cup grated Parmigiano-Reggiano cheese
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste

For the Fresh Tomato & Herb Salsa:

• 4 plum tomatoes, halved, seeded, and chopped
• Chopped fresh Italian parsley (about a generous handful)
• 4 scallions, with white and green parts finely chopped (also known as green onions)
• Juice of 1 lemon
• A drizzle of extra virgin olive oil
• Salt and freshly ground black pepper to taste

Equipment Needed

To bring this dish to life, you’ll want to have on hand:

• A large baking sheet
• A large oven
• A skillet
• A small bowl for the salsa
• A plate for coating the fish
• A serving platter or individual plates

Instructions

Let’s get cooking! This recipe is designed for vibrant flavors and satisfying textures, all without the heavy feeling of traditional fried fish and chips.

1. Preheat and Prep the Potatoes: Begin by preheating your oven to a blazing 500 degrees Fahrenheit. This high heat is key to achieving those wonderfully crisp potato edges. Next, take your thin-skinned white potatoes. Halve them lengthwise, then cut each half into 5 equal wedges. The goal is to create pieces that are substantial enough to hold their own in the oven but will cook through nicely.
2. Season and Roast the Potatoes: Place the prepared potato wedges onto your baking sheet. Drizzle them generously with about 3 tablespoons of the extra virgin olive oil. Add the crushed garlic cloves directly to the potatoes, scattering them amongst the wedges. Sprinkle evenly with the chopped rosemary, then season liberally with salt and freshly ground black pepper. Now, get your hands in there (or use tongs) to toss the potatoes, garlic, and seasonings until everything is evenly coated in the olive oil and aromatics.
3. First Roast for the Potatoes: Once the potatoes are coated, place the baking sheet into the preheated 500-degree oven. Allow them to roast for 25 minutes, or until they are tender and the edges have turned a beautiful, golden brown. You’re looking for that perfect balance of soft interior and crisp exterior.
4. Prepare for the Fish: While the potatoes are on their first roast, and specifically once they’ve been cooking for about 12 minutes, it’s time to turn your attention to the fish. Heat the remaining 1/4 cup of extra-virgin olive oil in your skillet over medium-high heat. You want the oil to be shimmering but not smoking.
5. Season the Fish: Season your red snapper fillets (or your chosen white fish) on both sides with salt and freshly ground black pepper.
6. Create the Italian Crust: On a plate, combine the cornmeal, all-purpose flour, grated Parmigiano-Reggiano cheese, and the lemon zest. Whisk these ingredients together until they are well incorporated.
7. Coat the Fish: Gently press each fish fillet into the cornmeal mixture, ensuring it’s evenly coated on both sides. The cheese and cornmeal will form a lovely, crispy crust as it cooks.
8. Sear the Fish: Carefully add the coated fish fillets to the hot skillet, skin side up if your fillets have skin. Cook until the fish is deeply golden brown on the bottom. This will take approximately 4 minutes per side, so about 8 minutes total cooking time. Turn occasionally to ensure even browning and to achieve that sought-after crispy texture. The fish should be cooked through and flaky.
9. Make the Fresh Salsa: While the fish is searing, prepare the vibrant salsa. In a small bowl, combine the chopped plum tomatoes, the generous amount of chopped Italian parsley, and the finely chopped scallions. Add the lemon juice and a drizzle of olive oil. Season the salsa with salt and freshly ground black pepper to taste. Stir everything gently to combine.
10. Serve and Enjoy: Once the potatoes are tender and golden, and the fish is perfectly seared, it’s time to plate. Arrange the fish on a serving platter or individual plates. Spoon a little of the fresh tomato and herb salsa over the top of each fish fillet. Serve the crispy roasted potatoes alongside the fish.

Expert Tips & Tricks

• Potato Perfection: For the crispiest potatoes, make sure they are cut into uniform sizes so they cook evenly. Don’t overcrowd the baking sheet; give them space to breathe and crisp up.
• Fish Fanatic: If your red snapper fillets have skin, try to get a good crisp on that side first. If you don’t have red snapper, any firm, white-fleshed fish will work beautifully. Just adjust cooking time slightly based on thickness.
• Zest is Best: Don’t underestimate the power of lemon zest! It adds a bright, aromatic punch to the fish crust that elevates the entire dish.
• Herb Harmony: Fresh herbs are crucial here. If you can’t find Italian parsley, regular flat-leaf parsley will do, but try to use fresh rosemary for the potatoes; dried won’t have the same vibrant flavor.
• Salsa Savvy: The salsa is designed to be fresh and bright. Taste and adjust the seasoning before serving – a little extra salt or a squeeze more lemon can make all the difference.

Serving & Storage Suggestions

This dish is best enjoyed immediately after preparation, when the potatoes are at their crispiest and the fish is perfectly flaky. For serving, present the fish with a generous dollop of the fresh salsa, alongside a heap of the golden-brown, herb-infused potato wedges.

Leftovers, though unlikely, can be stored in an airtight container in the refrigerator for up to 2 days. The potatoes will soften upon refrigeration, and the crust on the fish may lose some of its crispness. To reheat, you can gently warm them in a moderate oven (around 350°F) until heated through, or use a skillet over medium-low heat to try and revive some of the crispness. Avoid microwaving if you want to maintain any semblance of texture.

Nutritional Information

This is an estimate and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	696.4 kcal
Calories from Fat	272 kcal
Total Fat	30.3 g	46%
Saturated Fat	5.8 g	28%
Cholesterol	87 mg	29%
Sodium	605.4 mg	25%
Total Carbohydrate	51.6 g	17%
Dietary Fiber	5.4 g	21%
Sugars	3.6 g	14%
Protein	54.2 g	108%

(Note: % Daily Value are based on a 2,000 calorie diet.)

Variations & Substitutions

• Gluten-Free Crust: For a gluten-free option, ensure your cornmeal is certified gluten-free and substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Different Fish: While red snapper is excellent, feel free to experiment with other firm, white fish like cod, halibut, or even sea bass. Adjust cooking times accordingly.
• Spicy Kick: Add a pinch of red pepper flakes to the cornmeal and flour mixture for a subtle heat.
• Herb Swap: If rosemary isn’t your favorite, try fresh thyme or a combination of parsley and oregano on the potatoes.
• Vinegar Kiss: A tiny splash of red wine vinegar added to the tomato salsa can provide an extra layer of brightness.

FAQs

Q: Why are thin-skinned white potatoes recommended over russets for this recipe?
A: Thin-skinned potatoes, like Yukon Golds or fingerlings, tend to hold their shape better and achieve a crispier exterior without becoming mealy when roasted at high temperatures, unlike the starchier russets.

Q: Can I make the tomato and herb salsa ahead of time?
A: Yes, the salsa can be made a few hours in advance. Store it covered in the refrigerator and bring it to room temperature before serving for the best flavor.

Q: What if I don’t have cornmeal?
A: While cornmeal adds a distinctive crunch, you could try substituting it with an equal amount of panko breadcrumbs for a different kind of crispness.

Q: Is it essential to preheat the oven to 500 degrees Fahrenheit?
A: Yes, the high heat is crucial for achieving the desired crispy texture on the potatoes in a relatively short amount of time.

Q: Can I bake the fish instead of searing it in a skillet?
A: You could bake the coated fish fillets, but you might not achieve the same level of golden-brown crispness as pan-searing. If you do bake, place them on a parchment-lined baking sheet and bake at 500°F for about 10-12 minutes, or until cooked through.

Final Thoughts

Rachael Ray’s Italian Fish ‘n’ Chips is more than just a recipe; it’s an invitation to savor the vibrant, fresh flavors of the Mediterranean with the comforting familiarity of a classic. It’s a dish that proves you can have a delicious, satisfying meal that feels both special and surprisingly simple to prepare. The clever combination of crispy roasted potatoes, a zesty, cheesy crust on the fish, and a bright, herbaceous salsa creates a symphony of textures and tastes that will undoubtedly delight your palate. I encourage you to gather your ingredients, get creative in the kitchen, and experience this sunshine-kissed version of fish and chips. It’s perfect for a weeknight dinner that feels like a weekend getaway, perhaps paired with a crisp, dry white wine or a refreshing sparkling lemonade. Enjoy every bite!