Fish and Chips

June 2011
Fish and Chips

by 8 people

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Makes: 4 servings

Prep: 20 mins

Bake: 25 mins

  • 1/3 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 1 cup panko breadcrumbs
  • 3 tablespoons EVOO
  • 1 1/2 pounds sweet potatoes cut into 1/2-inch by-2-inch-sticks
  • 3 tablespoons flour
  • 1 egg, beaten
  • 12 ounces tilapia, cut into 8 pieces
  1. Position a rack in the upper third of the oven and preheat to 450 degrees . In a small bowl, combine the mayonnaise, mustard and lemon juice; season with salt and pepper. On a rimmed baking sheet, combine the panko with 1 tablespoon EVOO and 1/4 teaspoon each salt and pepper. Spread evenly and bake, tossing occasionally, until golden, about 5 minutes; transfer to a shallow bowl.
  2. On the rimmed baking sheet, toss the sweet potatoes with the remaining 2 tablespoons EVOO; season with salt and pepper. Arrange in a single layer and bake on the upper rack, turning once, until brown and tender, about 20 minutes.
  3. Meanwhile, in a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Pour the egg into another shallow bowl. Working with 2 pieces at a time, coat the tilapia in the flour mixture, dip in the egg, then coat in the breadcrumbs, pressing to adhere. Place on a baking sheet and bake until cooked through, about 10 minutes. Serve the fish with the dipping sauce and sweet potato fries.
  • Sauce Is Boss! A smooth, rich dip makes any food more appealing--and this tartar sauce is so good, the kids tried to drink it!
  • An Extra Buck Will Buy You...easy coleslaw. Just dress up shredded cabbage and carrots in a simple vinaigrette.