Crispy Fish Fillets & Potato Wedges with Homemade Tartar Sauce & Roasted Brussels Sprouts

Crispy Fish Fillets & Potato Wedges

with Homemade Tartar Sauce & Roasted Brussels Sprouts

40 MIN
4 Servings
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From the Test Kitchen

In this sophisticated spin on classic fish and chips, our pollock is coated with flavorful spices and delicate potato flakes, then cooked to crispy perfection. We’re serving it alongside potatoes (roasted with the same blend of spices) and an irresistible tartar sauce, for dipping.

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Crispy Fish Fillets & Potato Wedges with Homemade Tartar Sauce & Roasted Brussels Sprouts
Title
time-saving
tips & techniques
Red Potatoes
Brussels Sprouts
Mayonnaise
How To: Prepare Brussels Sprouts
How To: Dice a Potato
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges; place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan. Arrange in an even layer, skin side down. Roast 33 to 35 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, cut off and discard the stem end of the brussels sprouts; halve lengthwise. Grate the cheese on the small side of a box grater.

Roast the Brussels sprouts:
3 Roast the Brussels sprouts:

While the potatoes continue to roast, place the halved brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Coat the fish:
4 Coat the fish:

While the brussels sprouts roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the potato flakes on a large plate; season with salt and pepper. Working two pieces at a time, coat the seasoned fish in the beaten eggs (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate.

Cook the fish:
5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of fish sizzles immediately when added, working in batches, add the coated fish in an even layer. Cook 3 to 4 minutes per side, or until browned and cooked through. If the pan seems dry, add a drizzle of oil between batches. Transfer to a paper towel-lined plate; immediately season with salt. 

Make the tartar sauce & serve your dish:
6 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Serve the cooked fish with the roasted potatoes and roasted brussels sprouts. Garnish the brussels sprouts with the grated cheese. Serve with the tartar sauce on the side. Enjoy!

Tips from Home Chefs

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Crispy Fish Fillets & Potato Wedges

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges; place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan. Arrange in an even layer, skin side down. Roast 33 to 35 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, cut off and discard the stem end of the brussels sprouts; halve lengthwise. Grate the cheese on the small side of a box grater.

Prepare the remaining ingredients:
Roast the Brussels sprouts:
3 Roast the Brussels sprouts:

While the potatoes continue to roast, place the halved brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Coat the fish:

While the brussels sprouts roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the potato flakes on a large plate; season with salt and pepper. Working two pieces at a time, coat the seasoned fish in the beaten eggs (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate.

Coat the fish:
Cook the fish:
5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of fish sizzles immediately when added, working in batches, add the coated fish in an even layer. Cook 3 to 4 minutes per side, or until browned and cooked through. If the pan seems dry, add a drizzle of oil between batches. Transfer to a paper towel-lined plate; immediately season with salt. 

6 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Serve the cooked fish with the roasted potatoes and roasted brussels sprouts. Garnish the brussels sprouts with the grated cheese. Serve with the tartar sauce on the side. Enjoy!

Make the tartar sauce & serve your dish:
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