Fish and Chips with Tartar Sauce
Though it originated across the pond, fish and chips is a classic pub dish that's also much-loved Stateside. Chef Michelle dreamed up a lighter take on this meal, swapping in oven-baked fries and pan-fried fish for the usual deep-fried approach. Old Bay seasoning and a creamy tartar sauce with capers and cornichons add even more flavor to this terrifically satisfying dinner. Now, for a cold glass of ale to wash it all down!
Total cook time
- 2 lemons
- 3 cornichons
- 1 tablespoon capers
- 1/4 ounce chives
- 4 russet potatoes
- 1/2 tablespoon Old Bay seasoning
- 1 cup flour
- 2 cups panko breadcrumbs
- 1 1/4 pounds tilapia
- 1 tablespoon whole-grain mustard
- 4 ounces mayonnaise
- 1/4 cup canola oil
- 2 tablespoons olive oil
- 2 eggs
- kosher salt
- black pepper
Preheat oven to 450°F. Halve lemons. Finely chop cornichons and capers. Rinse chives and thinly slice. Rinse potatoes, halve lengthwise, and arrange cut-side down on cutting board. Then, cut each half lengthwise into 6 equal wedges, and transfer to a baking sheet (see Recipe Tip).
Toss potato wedges on baking sheet with 2 tablespoons olive oil, Old Bay seasoning, .75 teaspoon salt and pepper as desired, then transfer half to a separate baking sheet. Arrange in a single layer and bake until crisp and tender, 25-30 minutes (see Recipe Tip).
While chips bake, place flour on a large plate and season with .5 teaspoon salt and pepper as desired. In a large shallow bowl, whisk 2 eggs. Place breadcrumbs on a separate large plate. Pat tilapia dry with paper towel and season all over with 1 teaspoon salt. Dredge tilapia in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
Heat .25 cup canola oil in a large nonstick pan over medium heat. When oil is shimmering, add tilapia and sear, working in batches and adding more oil as needed, until crust is golden brown and fish is cooked through and opaque, 3-5 minutes per side (see Recipe Tip). Transfer to a paper towel-lined plate to drain.
While fish cooks, in a small bowl, stir together mustard, mayonnaise, juice of 1 lemon, cornichons, capers, .25 teaspoon salt and pepper as desired until combined. Cut remaining lemon into wedges for squeezing over the final plate.
Divide fish and chips among serving plates, and garnish fries with chives. Enjoy with a squeeze of lemon and tartar sauce for dipping. Frothy pint of ale optional!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.