Fish and Chips with Watermelon Reduction

Fish and Chips with Watermelon Reduction

This recipe has been provided to AEB as is by the National Watermelon Promotion Board


Yield: 4-6 servings


  • 2 cups pureed seedless watermelon flesh
  • 1/2 cup red balsamic vinegar
  • 1/2 cup organic or raw sugar
  • 8 - 4 ounce cod or haddock filet
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 eggs lightly beaten
  • 2 cups panko crumbs
  • 2 sweet potatoes, washed
  • Salt or grated Parmesan cheese to taste


  1. Combine the watermelon puree, vinegar and sugar in a stainless or ceramic lined sauce pan and bring to a simmer, stirring constantly. Slow boil the mixture until it reduces to one half of its original volume. Rinse the fish and pat dry. Mix together the flour, salt and pepper and coat the fish lightly with it. Dip each floured fish fillet into the beaten egg and then the panko crumbs to coat. Slice the sweet potatoes as thinly as possible and deep fry the breaded fish pieces and sweet potato slices in 375 degree oil until the fish is cooked and the sweet potato chips are golden brown and crisp. Drain well and serve hot with a sprinkle of salt or cheese and the warm watermelon balsamic reduction for dipping.



Egg facts


Egg Cloud on Parmesan Crisp