Crumbed Fish With Crunchy Potato Wedges And Tartar

Name: Crumbed Fish With Crunchy Potato Wedges And Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb potatoes, sliced into wedges; 3 tbsp olive oil; -1 None Tartar Sauce; 3/4 cup mayonnaise; 1 clove garlic, minced; 1 None lemon, zested and juiced; 2 tbsp chopped fresh dill; 1 tbsp finely chopped capers; 1/2 tsp Dijon mustard; 1 1/2 None small pickles, finely chopped; -1 None Fish; 2 1/2 cups Japanese panko breadcrumbs; 5-6 sprigs fresh parsley, finely chopped; 2 tbsp chopped fresh thyme; 4 None firm white fish fillets; 1 tsp sumac; 1/3 cup all-purpose flour; 2 None large eggs, lightly beaten; 2 tbsp canola oil; None None lemon wedges, to serve; None None salad or coleslaw, to serve

Servings: persons

2 1/4 lb potatoes, sliced into wedges
3 tbsp olive oil
-1 None Tartar Sauce
3/4 cup mayonnaise
1 clove garlic, minced
1 None lemon, zested and juiced
2 tbsp chopped fresh dill
1 tbsp finely chopped capers
1/2 tsp Dijon mustard
1 1/2 None small pickles, finely chopped
-1 None Fish
2 1/2 cups Japanese panko breadcrumbs
5-6 sprigs fresh parsley, finely chopped
2 tbsp chopped fresh thyme
4 None firm white fish fillets
1 tsp sumac
1/3 cup all-purpose flour
2 None large eggs, lightly beaten
2 tbsp canola oil
None None lemon wedges, to serve
None None salad or coleslaw, to serve

1
Preheat oven to 450u00b0F. Coat potatoes with oil and season. Arrange on a baking tray and roast for 35 mins, or until crispy and golden.
2
Meanwhile, to make the tartar sauce, whisk together mayonnaise, garlic, lemon zest, lemon juice, dill, capers, mustard and pickles. Season to taste. Cover and chill until needed.
3
For the crumbed fish, combine breadcrumbs and herbs. Season fish and sprinkle with sumac. Lightly coat in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
4
Heat canola oil in a large frying pan over medium-high heat. Working in batches, fry fish fillets for 2 mins on 1 side until golden and crunchy. Flip over and fry for another 2 mins. Drain on paper towels and season.
5
Serve fish with potato wedges, tartar sauce, lemon wedges and salad or coleslaw.

1060

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/4 lb potatoes, sliced into wedges, 3 tbsp olive oil, -1 None Tartar Sauce, 3/4 cup mayonnaise, and more.

Yes, Crumbed Fish With Crunchy Potato Wedges And Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crumbed Fish With Crunchy Potato Wedges And Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions