Crispy Oven Fish and Chips with Dill Tartar Sauce

    0
    1224
    FishnChips
    FishnChips
    Crispy Oven Fish and Chips with Dill Tartar Sauce
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    Enjoy this crispy oven baked favourite with your cold beverage this summer!
    Servings Prep Time
    5 people 30 minutes
    Cook Time Passive Time
    45 minutes 4 hours
    Servings Prep Time
    5 people 30 minutes
    Cook Time Passive Time
    45 minutes 4 hours
    FishnChips
    Crispy Oven Fish and Chips with Dill Tartar Sauce
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    Enjoy this crispy oven baked favourite with your cold beverage this summer!
    Servings Prep Time
    5 people 30 minutes
    Cook Time Passive Time
    45 minutes 4 hours
    Servings Prep Time
    5 people 30 minutes
    Cook Time Passive Time
    45 minutes 4 hours
    Ingredients
    For the Chips
    For the Fish
    Servings: people
    Units:
    Instructions
    1. In a small mixing bowl, combine mayonnaise, dill, pickles, parsley, lemon juice, and grated onion. Stir to combine. Cover and keep tartar sauce chilled until ready to serve.
    2. Preheat oven to 400 F. Line two rimmed baking sheets with parchment.
    3. Cut washed potatoes into 1/4-inch thick sticks. Place cut potatoes into a large mixing bowl and toss with oil and, if desired, cayenne pepper, to thoroughly coat.
    4. In a breading tray add flour. In a second tray lightly whisk the eggs. Set aside.
    5. Spread panko in parchment lined baking sheet and toast in oven 5 to 7 minutes or until golden brown. Remove from oven and pour into one of the pans for a triple breading tray. Set aside.
    6. Spread oil-coated potatoes onto parchment lined baking tray that was just used to toast panko. Pour any remaining oil from bowl over the top of the potatoes. Bake on the top rack of the oven 15 minutes.
    7. Lightly brush each piece of fish with olive oil. Season to taste with salt and pepper. Dip fish into the flour, dust off any excess, then dip into the eggs, and finally the toasted panko. Place coated fish onto lined baking sheet.
    8. Use a spatula to turn the potatoes in the baking sheet, and then move pan to the bottom rack for another 15 minutes or until golden brown and crisp.
    9. Place baking sheet with coated fish on the top rack and bake 10 to 12 minutes or until golden brown and crisp. The fish should be just cooked through. Remove from oven.
    10. Serve with chilled tartar sauce and malt vinegar.
    11. Makes 4 servings.
      FishnChips
    Recipe Notes

    Up to 90% off + Free Shipping no minimum during the CHEFSCatalog.com Summer Sale! Sale ends 7/12/15

    CHEFS Catalog Spatula and Turner Set
    CHEFS Spatula and Turner Set, 2-piece

    Professional-quality, stainless-steel perforated turner and solid spatula with offset handles easily flip, turn, strain and serve.

    Price: $24.95
    Share this Recipe
    Powered byWP Ultimate Recipe