Salt-and-Vinegar Baked Fish and Chips
There’s nothing quite like the savory pucker of a salt and vinegar potato chip. Those flavors are applied to these fish and chips, baked in the oven for workday ease. Don’t be afraid of white vinegar: Its bracing, unadulterated acidity makes flaky white fish taste so good. Vinegar’s tartness also helps offset the richness of the fried potatoes. Reminiscent of a seafood shack dinner, this dish includes a makeshift tartar sauce that both marinates the fish and serves as a dip. It stars dill in all its glory, as an herb that reinforces the joyful sharpness of salt and vinegar.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 14to 15 ounces frozen French fries
- 5tablespoons mayonnaise
- 1tablespoon capers, chopped
- 2tablespoons distilled white vinegar, plus more to taste
- 4tablespoons finely chopped fresh dill or parsley
- Coarse kosher salt and black pepper
- 4(4-ounce) flaky white fish fillets, such as haddock or cod, 1 to 1 1/2 inches thick, thawed if frozen
- ½cup panko bread crumbs
- 1tablespoon olive oil
Instructions
Step 1
Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scootch to the edges of the pan. Bake for 15 to 20 minutes, until slightly crispy at the edges.Step 2
Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, 2 tablespoons dill, 1 teaspoon salt and 1/2 teaspoon black pepper. Transfer about half of the sauce to a small serving dish; set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook.Step 3
In a separate bowl, stir to combine the panko, olive oil, remaining 2 tablespoons dill, 1/4 teaspoon salt and 1/4 teaspoon black pepper.Step 4
Remove the French fries from the oven, then add the marinated fish pieces to the center of the pan. Sprinkle the fish evenly with panko, then douse everything with vinegar to taste (1 to 2 tablespoons) and sprinkle with salt.Step 5
Bake the fish until flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce.