Fish and Chips Salad

Who says you can't turn a pub classic into a salad? This clever twist pairs crispy fish and fries with butter lettuce, pickled onions, and a drizzle of tartar-style dressing. Because fries make any salad better, right?

This speedy salad version uses convenient frozen fish and fries— plus, it sneaks in some veggies, so this pub favorite can be enjoyed guilt-free! This fried fish delivers great crunch, and it's extra delicious dunked in the tartar sauce dressing.

Yields: 4 - 6 serving(s)
Prep Time: 10 mins
Total Time: 40 mins

Ingredients

For the Fish and Chips:
Olive oil cooking spray
1 24.5-ounce package frozen battered fish portions
14 oz. frozen French fries 
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. paprika

For the Pickled Onions:
1/2 medium red onion, thinly sliced
1/2 cup malt vinegar
1 tsp. granulated sugar
1/4 tsp. salt

For the Tarter Sauce Dressing:
1/2 cup mayonnaise
2 Tbsp. malt vinegar
2 tsp. pickle relish

To Serve:
1 1/2 cups cooked English peas (optional)
12 cups butter lettuce, for serving
Lemon wedges, for serving

Directions:

1. Preheat oven to 425°. Spray two rimmed baking sheets with olive oil cooking spray.
2. For the fish and chips: Arrange fish in an even layer on one pan, spacing evenly. Arrange fries on the other pan in an even layer. Spray fish and fries with cooking spray. Combine salt, pepper, and paprika in a small bowl; sprinkle fish and fries evenly with half of the seasoning mixture.
3. Place the fries on the bottom rack, and the fish on the top rack. Bake for 15 minutes. Remove pans from oven. Flip fish, and toss fries; spray with cooking spray again, and sprinkle with remaining seasoning mixture. Return pans to oven in the same positions. Bake until golden 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 10 minutes.
5. For the dressing: Whisk together the mayonnaise, malt vinegar, 2 tablespoons water, and pickle relish until combined.
6. To serve: Add the greens to a large bowl; add the pickled onions and 1/4 cup of the pickling liquid; toss to combine. Divide lettuce evenly among serving bowls. 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 you like.

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