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Fish and Chips

Fish and Chips with Tartar Sauce

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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!
    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 810
    • Protein 36g
    • Total Carb 63g
    • Total Fat 46g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • lemon
      • 1
      • lemon
    • cornichons
      • 2
      • cornichons
    • capers
      • 1/2 tablespoon
      • capers
    • chives
      • 1/4 ounce
      • chives
    • russet potatos
      • 2
      • russet potatos
    • Old Bay seasoning
      • 1/2 teaspoon
      • Old Bay seasoning
    • flour
      • 1/4 cup
      • flour
    • panko breadcrumbs
      • 1 cup
      • panko breadcrumbs
    • tilapia
      • 10 ounces
      • tilapia
    • whole-grain mustard
      • 1/2 tablespoon
      • whole-grain mustard
    • mayonnaise
      • 2 ounces
      • mayonnaise

    What You’ll Need

    • canola oil
    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • baking sheet
    • 12" large nonstick pan


    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450°F. Halve lemon. 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.

    2. Bake Chips

      Bake Chips

      Toss potato wedges on baking sheet with 1½ tablespoons olive oil, Old Bay seasoning, ½ teaspoon salt and pepper as desired. Arrange in a single layer and bake until crisp and tender, about 25 minutes.

    3. Dredge Fish

      Dredge Fish

      While chips bake, place flour on a large plate and season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Pat tilapia dry with paper towel and season all over with ½ teaspoon salt. Dredge tilapia in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

    4. Fry Fish

      Fry Fish

      Heat 3 tablespoons canola oil in a large nonstick pan over medium heat. When oil is shimmering, add tilapia and fry until crust is golden brown and fish is cooked through and opaque, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain.

    5. Make Tartar Sauce

      Make Tartar Sauce

      While fish cooks, in a small bowl, stir together mustard, mayonnaise, juice of ½ lemon, cornichons, capers, ⅛ teaspoon salt and pepper as desired until combined. Cut remaining lemon into wedges for squeezing over the final plate.

    6. Plate Fish and Chips

      Plate Fish and Chips

      Divide fish and chips between serving plates, and garnish fries with chives. Enjoy with a squeeze of lemon and tartar sauce for dipping. Frothy pint of ale optional!

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