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Baked Fish and Chips with Tartar Sauce
Recipe

16 INGREDIENTS • 15 STEPS • 45MINS

Baked Fish and Chips with Tartar Sauce

5.0
1 rating
A recipe by PureWow: "Crispy, crunchy, salty, vinegary (in a great way) - fish and chips are kinda the best. But frying seems like such a hassle, not to mention the way it makes your house smell like a burger joint. So when we heard we could get the same results in the oven, we were sold."
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Baked Fish and Chips with Tartar Sauce
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by PureWow: "Crispy, crunchy, salty, vinegary (in a great way) - fish and chips are kinda the best. But frying seems like such a hassle, not to mention the way it makes your house smell like a burger joint. So when we heard we could get the same results in the oven, we were sold."
45MINS
Total Time
$5.54
Cost Per Serving
Ingredients
Servings
2
us / metric
Capers
1 Tbsp
Cod Fillet
2
Cod Fillets
Malt Vinegar
4 Tbsp
Malt Vinegar
Corn Flakes
2 cups
Corn Flakes
Dijon Mustard
2 Tbsp
Dijon Mustard
Paprika
1 tsp
Mayonnaise
3/4 cup
Mayonnaise
Olive Oil
1 Tbsp
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
1188
Fat
79.1 g
Protein
26.7 g
Carbs
87.9 g
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Baked Fish and Chips with Tartar Sauce
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Mince the Dill Pickle (1) and Capers (1 Tbsp) and place in a small bowl.
step 2 Mince the Dill Pickle (1) and Capers (1 Tbsp) and place in a small bowl.
step 3
Cut the Lemon (1) into six wedges and set aside until plating.
step 4
Fill a medium bowl with cold water. Peel and cut Russet Potatoes (2) lengthwise into quarter-inch slices or planks. Stack several potato planks on top of each other and then cut them lengthwise into quarter inch slices. Place them into the bowl of water to release starch.
step 4 Fill a medium bowl with cold water. Peel and cut Russet Potatoes (2) lengthwise into quarter-inch slices or planks. Stack several potato planks on top of each other and then cut them lengthwise into quarter inch slices. Place them into the bowl of water to release starch.
step 5
In a bowl, combine Mayonnaise (3/4 cup), Dijon Mustard (2 Tbsp), Champagne Vinegar (1 Tbsp), pickles and capers. Stir until well blended and place in fridge until plating.
step 5 In a bowl, combine Mayonnaise (3/4 cup), Dijon Mustard (2 Tbsp), Champagne Vinegar (1 Tbsp), pickles and capers. Stir until well blended and place in fridge until plating.
step 6
Drain the potatoes into a colander and dry out the bowl with paper towels. Pat dry the potatoes and then place back into the bowl.
step 7
Drizzle with Olive Oil (1 Tbsp) and season with Salt (as needed) and Ground Black Pepper (as needed). Toss to coat well.
step 8
Coat a foiled sheet pan lightly with non stick spray. Place chips in a single layer on the pan. Bake until browned and crispy, about 30 minutes. If desired, finish in the broiler for 2 minutes to make fries extra crispy but do not burn!
step 8 Coat a foiled sheet pan lightly with non stick spray. Place chips in a single layer on the pan. Bake until browned and crispy, about 30 minutes. If desired, finish in the broiler for 2 minutes to make fries extra crispy but do not burn!
step 9
While the chips are baking, pour Corn Flakes (2 cups) into another medium bowl and using the back of a spoon or your hands, crush them into fine crumbs.
step 10
In another bowl, pour the All-Purpose Flour (1/2 cup) onto a plate. Add the Paprika (1 tsp), Salt (1 tsp), and Ground Black Pepper (as needed) mix until well combined.
step 11
In another separate bowl, beat Eggs (2) for the egg wash.
step 12
Pat the Cod Fillets (2) dry with paper towels. Cut each fillet into three even pieces on the bias.
step 13
Dredge the cod in the flour, then dip into the egg wash, and finally into the cornflake crumbs, pressing the crumbs into the fish to ensure even coverage. Place fish onto another sheet pan and bake for 15 minutes.
step 13 Dredge the cod in the flour, then dip into the egg wash, and finally into the cornflake crumbs, pressing the crumbs into the fish to ensure even coverage. Place fish onto another sheet pan and bake for 15 minutes.
step 14
Stack three pieces of cod, slightly overlapping, in the center of two plates. Arrange the chips next to the fish.
step 14 Stack three pieces of cod, slightly overlapping, in the center of two plates. Arrange the chips next to the fish.
step 15
Garnish with lemon wedges and small bowls of tarter sauce and Malt Vinegar (4 Tbsp).
step 15 Garnish with lemon wedges and small bowls of tarter sauce and Malt Vinegar (4 Tbsp).
Tags
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Dairy-Free
Comfort Food
Lunch
British
Snack
Fish
Shellfish-Free
Kid-Friendly
Dinner
Seafood
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