Red Fish & Chips by @dennistheprescott

2h

4 servings

🥔

680 g

Yukon gold potatoes

🥖

60 g

Panko breadcrumbs

🌿

10 ml

Tarragon leaves

🥚

100 g

Eggs

🌾

120 g

All-purpose flour

🐟

450 g

Red fish

🧂

10 g

Sea salt

⚫

2 g

Black pepper

🫗

2 l

Neutral oil

🥚

240 ml

Mayonnaise

🍋

30 ml

Lemon juice

🫒

10 ml

Capers

🥒

60 g

Gherkins

🌿

15 ml

Chives

🌿

15 ml

Dill

🧄

6 g

Garlic

🧂

Sea salt

⚫

Black pepper

🫛

320 g

Mushy peas

🍋

100 g

Lemon wedges

  1. Cut

    Cut the Yukon Gold potatoes into thick chips. Soak them in cold water for 60 minutes.

  2. Combine

    Combine mayonnaise, lemon juice, capers, gherkins, chives, dill, and garlic in a bowl. Season the tartare sauce with sea salt and black pepper.

  3. Pat

    Pat the soaked Yukon Gold potatoes completely dry. Heat neutral oil to 325°F / 163°C in a deep pan.

  4. Fry

    Fry the Yukon Gold potatoes in batches until tender and lightly browned. Transfer them to a wire rack.

  5. Fry

    Increase the neutral oil temperature to 375°F / 190°C. Fry the Yukon Gold potatoes again until golden and crisp.

  6. Season

    Season the fried Yukon Gold potatoes with sea salt. Keep them on the wire rack while preparing the fish.

  7. Put

    Put all-purpose flour in one bowl and beaten eggs in a second bowl. Mix panko breadcrumbs, tarragon, sea salt, and black pepper in a third bowl.

  8. Season

    Season the New Brunswick redfish with sea salt and black pepper. Coat it in all-purpose flour, eggs, then seasoned panko breadcrumbs.

  9. Fry

    Fry the coated New Brunswick redfish in batches until golden and crisp. Transfer it to the wire rack to drain.

  10. Plate

    Plate the New Brunswick redfish with Yukon Gold potatoes and minted mushy peas. Serve tartare sauce and lemon wedges alongside.

  11. Fry

    Working in batches, fry the red fish until golden and perfectly crisp.

  12. Serve

    Serve the red fish and potatoes with tartare sauce, mushy peas, and lemon wedges.

Red Fish & Chips by @dennistheprescott

2h

4 servings

🥔

680 g

Yukon gold potatoes

🥖

60 g

Panko breadcrumbs

🌿

10 ml

Tarragon leaves

🥚

100 g

Eggs

🌾

120 g

All-purpose flour

🐟

450 g

Red fish

🧂

10 g

Sea salt

⚫

2 g

Black pepper

🫗

2 l

Neutral oil

🥚

240 ml

Mayonnaise

🍋

30 ml

Lemon juice

🫒

10 ml

Capers

🥒

60 g

Gherkins

🌿

15 ml

Chives

🌿

15 ml

Dill

🧄

6 g

Garlic

🧂

Sea salt

⚫

Black pepper

🫛

320 g

Mushy peas

🍋

100 g

Lemon wedges

Preparation Steps

  1. Step 1/12

    Cut the Yukon Gold potatoes into thick chips. Soak them in cold water for 60 minutes.

    🥔Yukon Gold potatoes
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/12

    Combine mayonnaise, lemon juice, capers, gherkins, chives, dill, and garlic in a bowl. Season the tartare sauce with sea salt and black pepper.

    🥚mayonnaise
    🍋lemon juice
    🫒capers
    🥒gherkins
    🌿chives
    🌿dill
    🧄garlic
    🧂sea salt
    ⚫black pepper
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/12

    Pat the soaked Yukon Gold potatoes completely dry. Heat neutral oil to 325°F / 163°C in a deep pan.

    🥔Yukon Gold potatoes
    🫗neutral oil
    🧻paper towels
    🥣mixing bowl
    🥄measuring cups

  4. Step 4/12

    Fry the Yukon Gold potatoes in batches until tender and lightly browned. Transfer them to a wire rack.

    🥔Yukon Gold potatoes
    🫗neutral oil
    🥢tongs
    ✨wire rack
    🥄slotted spoon

  5. Step 5/12

    Increase the neutral oil temperature to 375°F / 190°C. Fry the Yukon Gold potatoes again until golden and crisp.

    🥔Yukon Gold potatoes
    🫗neutral oil
    🥢tongs
    ✨wire rack
    🥄slotted spoon

  6. Step 6/12

    Season the fried Yukon Gold potatoes with sea salt. Keep them on the wire rack while preparing the fish.

    🥔Yukon Gold potatoes
    🧂sea salt
    ✨wire rack
    🥄measuring spoons

  7. Step 7/12

    Put all-purpose flour in one bowl and beaten eggs in a second bowl. Mix panko breadcrumbs, tarragon, sea salt, and black pepper in a third bowl.

    🌾all-purpose flour
    🥚eggs
    🥖panko breadcrumbs
    🌿tarragon
    🧂sea salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  8. Step 8/12

    Season the New Brunswick redfish with sea salt and black pepper. Coat it in all-purpose flour, eggs, then seasoned panko breadcrumbs.

    New Brunswick redfish
    🧂sea salt
    ⚫black pepper
    🌾all-purpose flour
    🥚eggs
    🥖panko breadcrumbs
    🥣mixing bowl
    🥢tongs

  9. Step 9/12

    Fry the coated New Brunswick redfish in batches until golden and crisp. Transfer it to the wire rack to drain.

    New Brunswick redfish
    🫗neutral oil
    🥢tongs
    ✨wire rack
    🥄slotted spoon

  10. Step 10/12

    Plate the New Brunswick redfish with Yukon Gold potatoes and minted mushy peas. Serve tartare sauce and lemon wedges alongside.

    New Brunswick redfish
    🥔Yukon Gold potatoes
    🫛minted mushy peas
    🥫tartare sauce
    🍋lemon wedges
    🥣mixing bowl

  11. Step 11/12

    Working in batches, fry the red fish until golden and perfectly crisp.

  12. Step 12/12

    Serve the red fish and potatoes with tartare sauce, mushy peas, and lemon wedges.

Composition

Ingredients

Types

Vegetables, Grains, Eggs, Seasonings, Oils, Condiments, Fruit, Herbs

Ingredients

Yukon gold potatoes, Panko breadcrumbs, Tarragon leaves, Eggs, All-purpose flour, Red fish, Sea salt, Black pepper, Neutral oil, Mayonnaise, Lemon juice, Capers, Gherkins, Chives, Dill, Garlic, Mushy peas, Lemon wedges

Notes

Yukon gold potatoes (cut into thick chips), Tarragon leaves (finely chopped), Red fish (New Brunswick red fish), Sea salt (to taste, for the fish), Black pepper (freshly cracked, to taste), Neutral oil (for frying), Mayonnaise (for the tartare sauce), Lemon juice (fresh squeezed, for the tartare sauce), Capers (drained and finely chopped, for the tartare sauce), Gherkins (finely chopped, for the tartare sauce), Chives (minced, for the tartare sauce), Dill (minced, for the tartare sauce), Garlic (minced, for the tartare sauce), Sea salt (for the tartare sauce, to taste), Black pepper (cracked, for the tartare sauce, to taste), Mushy peas (minted, to serve), Lemon wedges (to serve)

Allergens

gluten, eggs

Dietetics

Dietary regimen

Pescatarian

Calories

1040 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 88g, Fat: 61g, Fiber: 9g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 1260mg, Potassium: 1230mg, Iron: 4.1mg, Calcium: 75mg

Vitamins

Vitamin C: 35mg, Vitamin D: 4mcg, Vitamin B12: 3.5mcg, Vitamin A: 80mcg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring cups, measuring spoons, wire rack, tongs, slotted spoon, paper towels

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Winter meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Crunchy, Crispy, Tender, Creamy, Flaky

Flavors

Savory, Salty, Tangy, Herbal, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave fish or tartare sauce out longer than 2 hours), fridge : 3 days (Store cooked fish and chips separately in airtight containers,Store tartare sauce in a sealed container,Keep at or below 4°C / 40°F), freezer : 60 days (Freeze cooked redfish in an airtight container,Freeze without tartare sauce,Reheat fish from thawed for best texture)