My family liked this dish. The use of italian dressing is unique. The only thing is that I would probably decrease the amount of baking soda used becuase the taste is still present in the end result. I will preobably make again but with less baking soda. Thanks for posting!
These fish and chips were absolutely fantastic. I'd never have thought of using Italian dressing when frying potatoes or using in a fish batter, but the taste was out of this world. I had to add a little bit of milk to make the batter thinner, and the fish fried up with a really crispy and tasty crunch. Yum! I tried making fish "bits" and also using halves of entire fillets; we preferred the bits as called for in this recipe. You didn't need to cut them, and my son called them "Fish McNuggets." I used thick-cut haddock fillets and the fish turned out wonderfully moist and seasoned. Also, putting the fish and chips in the little wax-lined newspaper cups made a fun and authentic presentation. This is a keeper, Molly. Thanks for sharing!