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Fish and Chips

Fish and Chips with Tartar Sauce

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Recipe Details


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 Popular Recipe. Now, for a cold glass of ale to wash it all down.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • 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

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

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. Rinse potatoes, halve lengthwise, and arrange cut-side down on cutting board. Then, cut each half lengthwise into 6 equal wedges. Halve lemon. Finely chop cornichons and capers. Rinse chives and thinly slice. 

  2. Bake chips

    Bake chips

    On a baking sheet, toss potato wedges with Old Bay seasoning, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible to help them crisp, and bake until golden brown and tender, 25 minutes.

  3. Dredge tilapia

    Dredge tilapia

    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 tilapia

    Fry tilapia

    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 tilapia cooks, in a small bowl, stir together mustard, mayonnaise, cornichons, capers, juice of ½ lemon, ⅛ teaspoon salt, and pepper as desired to combine. Cut remaining lemon into wedges for serving.

  6. Plate fish and chips

    Plate fish and chips

    Divide fish and chips between serving plates. Sprinkle chives over chips. Serve with lemon wedges for squeezing over and tartar sauce for dipping. Frothy pint of ale optional!

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