Recipe courtesy of Patti LaBelle
Fish and Chips with Tartar Sauce
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
Level:
Intermediate

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.

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