Fish and Chips with Tartar Sauce

Name: Fish and Chips with Tartar Sauce
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons mayonnaise; 2 tablespoons sweet pickle relish, drained; 2 tablespoons chopped onion; 1 tablespoon freshly squeezed lemon juice; Salt and black pepper; 3/4 cup grapeseed oil; 2 pounds whiting fillets, cut into 8-ounce portions; 2 teaspoons seasoning salt; 1 teaspoon black pepper; Pinch cayenne, optional; 2 cups cornmeal; 4 large Yukon Gold potatoes, peeled and cut crosswise into 1/4-inch-thick slices; 1/2 teaspoon seasoning salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne; 1/4 cup grapeseed oil

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Level: Intermediate

Total: 1 hr 5 min (includes chilling time)
Active: 55 min

Yield: 4 servings

Level: Intermediate

Total: 1 hr 5 min (includes chilling time)
Active: 55 min

Yield: 4 servings

Ingredients

Tartar Sauce:

4 tablespoons mayonnaise

2 tablespoons sweet pickle relish, drained

2 tablespoons chopped onion

1 tablespoon freshly squeezed lemon juice

Salt and black pepper

Fried Whiting:

3/4 cup grapeseed oil

2 pounds whiting fillets, cut into 8-ounce portions

2 teaspoons seasoning salt

1 teaspoon black pepper

Pinch cayenne, optional

2 cups cornmeal

Fried Potatoes:

4 large Yukon Gold potatoes, peeled and cut crosswise into 1/4-inch-thick slices

1/2 teaspoon seasoning salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1/4 cup grapeseed oil

Directions

For the tartar sauce: Combine the mayonnaise, relish, onions, lemon juice and some salt and pepper in a bowl; mix well. Cover and refrigerate for at least 30 minutes before serving.
For the fried whiting: Heat the grapeseed oil in a large frying pan over medium-high heat. Sprinkle the fish on both sides with the seasoning salt, black pepper and cayenne if using; then dredge in the cornmeal and shake off the excess. Place the fish, skin-side down, in the pan and cook until golden brown, 4 minutes. Flip and cook on the reverse side until golden brown, another 4 minutes. Remove to a paper-towel-lined plate to drain.
For the fried potatoes: Lay the potatoes out on a baking sheet and sprinkle evenly with the seasoning salt, black pepper and cayenne.
Heat the grapeseed oil in a large frying pan over medium-high heat. Add the potatoes to the pan and cook until golden brown and tender, 4 minutes per side. Remove to a paper-towel-lined plate to drain.
Serve the fish and chips, with tartar sauce alongside for dipping.