Baked Fish and Chips
"Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We’ve paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set. Featured in: Fish And Chips, Minus The Fryer...."
INGREDIENTS
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HORSERADISH TARTAR SAUCE:
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1/2 cup mayonnaise
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1 tablespoon chopped capers
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1 tablespoon prepared horseradish, more to taste
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1 tablespoon chopped dill
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1/2 teaspoon lemon juice
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1/2 teaspoon lemon zest
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Pinch fine sea salt
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Black pepper, as needed
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FISH AND CHIPS:
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6 tablespoons extra-virgin olive oil, more as needed
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1 1/3 cups panko bread crumbs
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1 1/2 teaspoons minced thyme
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1 large garlic clove, grated on a microplane or minced
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1 teaspoon black pepper, more as needed
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1/4 cup Dijon mustard
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2 large eggs
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1 1/4 cups all-purpose flour
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1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
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1 1/2 teaspoons kosher salt, more as needed
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1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks
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