Past Recipes
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 Encore dish. Now, for a cold glass of ale to wash it all down.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • 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

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

What You’ll Need

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

Allergens

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 Old Bay seasoning, 1½ tablespoons olive oil, 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, carefully add breaded tilapia, standing back in case hot oil splatters, and fry until crust is golden and fish is cooked through and opaque, 3-5 minutes per side. Transfer tilapia 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 to combine. Cut remaining lemon into wedges for squeezing over the final plates.

  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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