Fish and Chips with Tartar Sauce

  • Level: Intermediate
  • Total: 1 hr 5 min (includes chilling time)
  • Active: 55 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. For the fried potatoes: Lay the potatoes out on a baking sheet and sprinkle evenly with the seasoning salt, black pepper and cayenne.
  4. 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.
  5. Serve the fish and chips, with tartar sauce alongside for dipping.

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