I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are fish and chips.
Sounds a bit limiting as challenge ingredients, doesn’t it? My initial plan was to make a traditional fish with a beer batter and chips. Then… Kristen sent out the update, making this challenge a bit more interesting!
“Fish can, of course, be any real fish like tuna, snapper, salmon, tilapia or trout, but you can also use Swedish fish, or any fishy crackers/pretzels or fish shaped bread from Pepperidge Farm. Chips can also be the traditional homemade thick cut fries, but feel free to use anything that is a chip: potato, tortilla, sweet potato, veggie, chocolate, butterscotch, etc.”
This opened up so many more possibilities! This month, I decided to go with something simple yet fun. I played with the idea of fish-shaped food… and because the second half of this challenge was to include chips… I made fish-shaped chips! This is a great way to change up your every-day chips. And I’m sure these chips would be a fun activity if you have children helping you in the kitchen.
Fried Fish-Shaped Chips
- 2 large potatoes – approximate cost $0.50
- 1/4 teaspoon sea salt – approximate cost $0.05
- Oil for frying – approximate cost $0.50
- Draw an oval on a small piece of paper.
- Fill in the details showing where you need to cut to make a fish shape.
- Preheat a frying pan with enough oil to shallow-fry the potatoes.
- Set the paper near your cutting board as a reference.
- Slice the potato so you have several large oval-shaped pieces.
- Follow your diagram to cut the potato slice into a fish shape.
- Use a chopstick (or similar tool) to poke a hole in the potato where you would like the fish’s “eye.”
- Repeat steps 4-7 for each of the oval slices.
- Cut the unused pieces of potato into bite-sized pieces.
- Salt the potato pieces.
- Fry the fish-shaped potatoes and bite-sized pieces in batches so as not to overcrowd the frying pan
- Turn the potatoes once when about half-cooked (after approximately 5 minutes).
- Continue to fry until cooked through (about 10 minutes total, depending on the thickness of your chips).
- Remove from oil.
- Allow chips to drain on a paper towel.
- Serve hot and enjoy!
Makes 4-6 fish-shaped chips and bite-sized chips (approximate cost: $0.53 per serving).
My previous Improv Challenge contributions include:
- Cinnamon and Sugar (May 2013): Strawberry Cobbler
- Peas and Carrots (March 2013): Shepherd’s Pie
- Hearts and Flours (February 2013): Piparkakut (Finnish Gingerbread) Cookies
- Bananas and Nutmeg (January 2013): Fried Bananas with Brown Sugar Sauce
- Chocolate and Marshmallows (December 2012): Crispy Rice Squares with Chocolate Sauce
- Zucchini and Brown Sugar: (September 2012): Zucchini Bread
- Tomatoes and Peppers (August 2012): Green Chile Pepper and Tomato Soup
- Corn and Butter (July 2012): Cilantro Tomato Corn Salad with a Lemon-Butter Dressing
- Cherries and Almonds (June 2012): Icy Drink with Cherries and Almonds
- Strawberries and Cream (May 2012): Strawberries Marinated in Maple Syrup with Whipped Cream