Potato-Crusted White Fish with Tartar Sauce
Ingredients
1 cup mayonnaise
3 tablespoons dill pickle, minced, plus 1 teaspoon pickle juice
1 small shallot, minced
1 tablespoon capers, rinsed and minced
Salt and pepper
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1⁄8 teaspoon cayenne pepper
4 (6 ounces each) skinless halibut, cod, or mahi mahi fillets
2 cups potato chips, crushed
Instructions
1. Adjust oven rack to middle position and heat oven to 450*F. Combine 3⁄4 cup mayonnaise, pickles, pickle juice, shallot, capers, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in small bowl; set aside.
2. Combine remaining 1⁄4 cup mayonnaise, lemon juice, mustard, and cayenne in second bowl. Pat fish dry with paper towels and season with pepper. Place fish on baking sheet lined with parchment paper. Brush top and sides of fish with mayonnaise-lemon juice mixture and then coat with potato chips, pressing chips to fish to adhere.
3. Bake until fish flakes easily and registers 140*F on an instant read thermometer, about 12 to 15 minutes. Serve with tartar sauce.
Note: Recipe source recommends Lay’s Kettle Cooked Original Chips.
Comments
This recipe is from the 2011 Cook’s Country Annual. I’ve made other potato chip crusted fish (recipes before, but decided to give this one a go because I like potato chips. I like fish too! This recipe turned out well, I used cod because that was the easiest to find at the store. I liked the homemade tartar sauce, it added a nice touch. I also like that this was baked, it made the finicky chip topping much easier to deal with.
Shown here with Panera’s Mac and Cheese.
Cook’s Country 2011