Fish and Chips with Tartar Sauce
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Ingredients & Equipment
What we send
- 2russet potatoes
- 2 ouncesmayonnaise
- 1/2 tablespooncapers
- 1/4 ouncechives
- 1/2 teaspoonOld Bay spice mix
- 1/4 cupflour
- 1 cuppanko breadcrumbs
- 10 ouncestilapia
- 1/2 tablespoonwhole-grain mustard
What You’ll Need
- canola oil
- olive oil
- kosher salt
- black pepper
- baking sheet
- 12" large nonstick pan
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.
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.
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.
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.
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.
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!