Baked Fish and Chips
Restaurant quality fish and chips, right at home, with no frying. Adding mustard to the egg coating for the fish produces a richer taste, enhanced by the accompanying horseradish tartar sauce - or ketchup if you prefer. Tossing the potatoes in olive oil ahead of baking deepens the flavour, and preheating the pan produces a crisp edge on the French Fries, with no sticking. Add coleslaw and you have a delicious traditional fish and chip dinner.
This recipe comes from the New York Times, and is sure to become one of your favourites.
Time: 45 minutes
Serves: 4-6
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients for the Horseradish Tartar Sauce:
1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish (more to taste)
1 tablespoon chopped dill (optional)
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest, finely minced
Pinch of fine sea salt
Black pepper, as needed
Ingredients for Fish and Chips
6 tablespoons olive oil, more as needed
1 1/3 cups panko crumbs or breadcrumbs, as desired
1 1/2 teaspoons minced or powdered thyme
1 large clove garlic, minced finely
1 teaspoon black pepper, more as needed
1 / 4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds fish - cod, white fish, hake or other, about 1 inch thick
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds (about 3 large) potatoes, peeled or unpeeled, cut into 1/4 inch sticks, or equivalent
Method
Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat the oven to 500 degrees.
In a large skillet over medium heat, warm 2 tablespoons oil. Stir in the panko or breadcrumbs, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until the crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
In a separate bowl, whisk together mustard and eggs. Place the flour in a third bowl.
Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season the fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then the mustard mixture, then the panko mixture, making sure it is well coated with each one before moving to the next. Transfer the fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
In a large bowl, toss together the potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Let the potatoes sit in the bowl for 10 minutes or more so the oil soaks in; this will ensure crispy edges and a flavourful interior.
Preheat the rimmed baking pan in the oven for 10 minutes, then carefully spread the potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
Reduce the oven temperature to 425 degrees and insert the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until the fish is flaky and golden and the potatoes are well browned and tender on the lower rack about 10 to 15 minutes more.
Salt the fish and potatoes immediately after removing from the oven. Serve hot, with tartar sauce or ketchup alongside for dipping.