Saltine Cracker Fish and Chips

Jodie Paul August 01, 2025

This recipe puts a Southern spin on classic fish and chips, using crushed saltine crackers for a delightfully crunchy and seasoned crust.

Yields: 4 servings

Prep time: 25 minutes

Cook time: 20-25 minutes

For the Fish:

For the Chips (Fries):

For Serving (Optional):

1. Prepare the Chips (Fries):

Cut the potatoes into 1/4 to 1/2-inch thick sticks. You can peel them if desired, but leaving the skin on adds rustic charm.
Place the cut potatoes in a large bowl and cover with cold ice water. Let them soak for at least 20-30 minutes (or longer, even overnight in the fridge) to remove excess starch, which helps make them crispier.
Drain the potatoes thoroughly and pat them very dry with paper towels. This is crucial for crispiness and to prevent oil splatters.

2. Prepare the Saltine Cracker Batter:

Place the saltine crackers in a large Ziploc bag or between two sheets of parchment paper. Use a rolling pin or meat mallet to crush them into fine crumbs. Some slightly larger pieces are okay for texture.
In a shallow dish, combine the crushed saltine crackers with Old Bay seasoning (if using), garlic powder, onion powder, and black pepper. Stir well to combine.
In another shallow dish, add the all-purpose flour.
In a third shallow dish, whisk the eggs.

3. Prepare the Fish:

Pat the fish fillets very dry with paper towels—season lightly with salt and pepper.
Working with one fillet at a time, dredge it first in the flour, shaking off any excess.
Next, dip the floured fillet into the beaten egg, allowing any excess to drip off.
Finally, press the fish firmly into the saltine cracker mixture, ensuring it's completely coated on all sides. Gently press the crumbs onto the fish to help them adhere. Place the coated fish on a wire rack while you coat the remaining fillets.

4. Fry the Chips (First Fry):

Pour the vegetable oil into your large, heavy-bottomed pot or Dutch oven. It should be deep enough to submerge the fries and fish.
Heat the oil over medium-high heat to 325°F (160°C). If you don't have a thermometer, a small piece of potato should sizzle gently when added.
Carefully add a portion of the dried potato sticks to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the fries are soft and slightly pale. They should not be browned at this stage.
With a slotted spoon, remove the fries and transfer them to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain. Repeat with the remaining potato sticks.

5. Fry the Fish:

Increase the oil temperature to 350-375°F (175-190°C).
Carefully lower 1-2 pieces of the coated fish into the hot oil, depending on the size of your pot. Do not overcrowd.
Fry for 3-5 minutes per side, or until the fish is golden brown and cooked through. The exact time will depend on the thickness of your fillets. The internal temperature should reach 145°F (63°C).
Using a slotted spoon or spider, carefully remove the cooked fish and transfer it to a clean wire rack set over a baking sheet lined with paper towels to drain. Lightly salt the fish immediately after removing it from the oil. Keep warm in a low oven (around 200°F/95°C) while you fry the remaining fish.

6. Fry the Chips (Second Fry):

Once all the fish is fried and the first batch of fries has rested for a few minutes, increase the oil temperature back up to 375°F (190°C).
Carefully return the par-fried potato sticks to the hot oil in batches.
Fry for another 2-4 minutes, or until the fries are golden brown and crispy.
Remove from the oil and drain on paper towels. Immediately season generously with salt.

7. Serve:

Arrange the hot, crispy fish and chips on plates.
Serve immediately with malt vinegar, lemon wedges, tartar sauce, or ketchup, as desired. Enjoy!

Don't Overcrowd: Frying in batches is key to maintaining oil temperature and ensuring even cooking and crispiness.
Oil Temperature: For best results, it is highly recommended that you use a deep-fry thermometer. If the oil is too cold, the food will be greasy; if it's too hot, it will burn before cooking through.
Pat Dry: Ensure both the fish and potatoes are thoroughly patted dry before frying. Moisture causes splatters and can make food less crispy.
Season Immediately: Salt your fries and fish as soon as they come out of the hot oil for best adhesion and flavor.
Reuse Oil: Once cooled, strain the frying oil through a fine-mesh sieve or cheesecloth to remove food particles. Store it in an airtight container in a cool, dark place for future use.