Loaded Fish & Chips

I’ve wanted to create a Loaded Fish & Chips recipe for a long time, ever since I stepped into Two Urban Licks and ordered their delicious Salmon Chips. This recipe is a little different than the Two Urban Licks version because I loaded everything on top of a bed of chips, whereas Two Urban Licks tops an individual chip with a few toppings. My recipe is so delicious; it combines fried russet potatoes, loaded with seasoned salmon, Caper Aioli Sauce, red onions, parmesan cheese, and chives. It’s the BOMB!

Tips To Make this Recipe

Loaded Fish & Chips, why wouldn’t you want to eat these! I seared the salmon on the stove, but you can also bake it in the oven or cook it in an air fryer. First, make sure you purchase Russet Potatoes and slice it thinly in a circular shape. Next, you must soak the sliced potatoes in ice water for 15 minutes. After the 15 minutes is over, dump the water, refill your bowl with clean ice water and soak the potatoes for another 15 minutes. This helps remove the excess starch and makes for a crispier chip. Finally, you can fry the chips on the stove in cooking oil or cook them in an air fryer. In my opinion, the chips taste a lot better fried on the stove.

Caper Aioli Sauce

The Caper Aioli Sauce really sets this dish off. A Caper is an immature flower bud that grows all over the Meditteranean. Most times, Capers are purchased picked. For this sauce recipe, we are using the pickled version. When you eat a Caper, you get a taste of lemon, olive, and a bit salty – all perfect combinations pair well with salmon. I used mayonnaise, lemon juice, capers, parsley, and parmesan cheese to create this sauce.

If you like this recipe, you may also be interested in this Salmon Bowl recipe or this Salmon Quesadilla Recipe.

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Print Recipe

Loaded Fish & Chips

Author: Catherine William Recipe Keys: C Chips F Fish L Loaded L Loaded fish and Chips P Potato Chips S salmon

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 Russet potato (Thinly Sliced circular shapes, leave skin on)
• 2 Pieces of Salmon
• Canola Oil
• ¹⁄₄ tsp Salt
• ¹⁄₄ tsp Pepper
• ¹⁄₂ tsp Garlic Powder
• ¹⁄₄ tsp Ground Ginger

Caper Aioli

• ¹⁄₄ cup Mayonnaise
• ¹⁄₄ tsp Picked Caper Liquid
• ¹⁄₂ Lemon, Squeezed
• ¹⁄₄ cup Parmesan Cheese
• 1 dash Dried or Fresh Parsley
• 4 Capers

Garnish

• Parmesan Cheese
• Red Onions (Diced)
• Aioli
• Chives

Instructions

1. Rinse and Soak Thinly Sliced Potatoes in Ice water for 15 minutes.  Dump water and repeat.  

   This helps to soak off extra starch and makes for a crispier potato. 

2. Dry your potatoes with a paper tow.  Make sure to remove all excess liquid. 

3. Pan Frying: You can fry Potatoe slices in 1-2inches of Canola Oil in a large skillet on medium-high heat for 1-2 minutes on each side until golden brown.

   Air Fry: Set your Air Fryer to 360 degrees, Spray it with light cooking oil, and fry potatoes on each side for 5-7 minutes on each side.  

   Repeat until Done

   I like Pan friend best because the potato chips are more crispy.

4. Pat Salmon dry with a Paper towel removing excess liquid. Season Salmon with Salt, Pepper, Ground Ginger, and Garlic Powder on both sides. Add 1 tbsp Canola Oil to a hot skillet. On medium heat sear salmon on the back side for 5 minutes until crispy.  Cook on other side for 2-3 minutes.  Remove, let cool, and break down into small chunks. 

5. Blend or whisk ingredients together for Aioli and set to the side. 

6. Prep your Loaded Fish and Chips: Bottom Layer - Chips, top with chunks of salmon, sauce, cheese, red onions, capers, and chives.  

   Enjoy