Baked Salt & Vinegar Fish & Chips with Tartar Sauce
To say I love fish & chips is an understatement. I love the flaky fish, the crunch of the crust, the salty starchy chips, and all the accompaniments - malt vinegar, fresh lemon, and tartar sauce. So coating the fresh cod in crushed salt and vinegar chips just made sense to me - skip the malt vinegar and just bake that extra flavor right in! I used crushed kettle chips for an extra crunch and the use of mayonnaise helps the chips stick to the cod but also doubles to keep the cod moist and flaky. The homemade tartar sauce is the perfect sauce for the fish and the homemade baked chips! Such an easy dinner the whole family will love!
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- FOR THE FISH:
- 2 cod fillets
- kosher salt
- freshly ground black pepper
- 2 teaspoons mayonnaise
- 1/2 cup coarsely crushed salt & vinegar potato kettle chips
- 2 tablespoons melted butter
- 1/2 teaspoon tumeric
- FOR THE TARTAR SAUCE:
- 1 cup mayonnaise
- 1 cup dill relish
- 1 tablespoon parsley, chopped
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- FOR THE CHIPS:
- 4 Yukon potatoes, sliced into 1/2" thick sticks (like french fries)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- FOR THE CHIPS: Prepare a baking sheet with foil or parchment paper. Add sliced Potatoes, Olive Oil, and Salt. Toss together to coat evenly. Bake for 30 minutes. Begin preparing Fish.
- Remove Potatoes from the oven and flip. Add Potatoes back to the oven when you place the Cod in the oven to cook. Bake for 12-15 minutes.
- FOR THE FISH: Arrange Cod on a small parchment-lined baking sheet. Sprinkle with Salt. Smear Mayonnaise over top of each fillet. Cover completely with crushed Chips, patting gently. Bake for 12 to 15 minutes.
- Optional: Before baking, mix Butter and Turmeric together and drizzle on top of the Cod. This gives an added flavor and color to the baked Cod.
- FOR THE TARTAR SAUCE: Combine all ingredients in a bowl and stir to combine
- Add more Lemon Juice or Pickles if desired.