Baked Fish & Chips

Chef Hudson and his comedic sidekick Jaci are back in the kitchen bringing us another mouth watering recipe - this time a classic: fish & chips, featuring Alaska Home Pack’s beautiful, fresh caught rockfish. Perfectly golden baked and breaded fish sits atop crispy potatoes, finished with a quick homemade tartar sauce. You’ll want to save this condiment recipe, it’s so simple you won’t want to buy the premade stuff again! The best part about this recipe? It’s all oven roasted, making for minimal mess and easy clean-up.

Breakfast, lunch and dinner. Casual, fancy or quick. There is so much you can do with our dock-to-doorstep seafood.

Baked Fish & Chips

Yield: 4 servings

Tartar Sauce

Ingredients 

• 1/2 cup mayonnaise, try homemade mayonnaise
• 3 tablespoons dill pickle, chopped very small
• Zest and fresh lemon juice of 1 lemon
• 1 tablespoon capers, chopped
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chive
• 1/2 to 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• Salt and fresh ground black pepper

DIRECTIONS

1. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
2. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
3. Keep, tightly covered, in the refrigerator for one week.

Fish and Chips

Ingredients 

• 6 tablespoons extra-virgin olive oil, more as needed
• 1⅓ cups panko Italian bread crumbs (gf)
• 1½ teaspoons minced thyme
• 1 large garlic clove, grated on a microplane or minced
• 1 teaspoon black pepper, more as needed
• ¼ cup Dijon mustard
• 2 large eggs
• 1/2 cup cornstarch 3/4 cup rice flour
• 1¼pounds Alaska Homepack skinless cod or other white fish fillets, cut into 1-inch-thick strips
• 1½teaspoons kosher salt, more as needed
• 1½pounds choice of potatoes (about 3 large), cut into ¼-inch-thick sticks

Directions 

1. Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
2. In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and ½ teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
3. In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
4. Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and ½ teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
5. In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
6. Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
7. Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping. Also serve with lemon wedges and malt vinegar.