Ingredients
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2 pound russet potatoes
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6 tablespoon vegetable oil
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1 teaspoon garlic salt or salt
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1 teaspoon smoked paprika
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1 ½ cup panko
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2 tablespoon fresh thyme or 2 teaspoon dried thyme, crushed
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1 teaspoon celery seeds
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¼ teaspoon cayenne pepper
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2 eggs
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3 tablespoon Dijon mustard
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¾ cup all-purpose flour
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1 ½ pound fresh or frozen skinless whitefish fillets, cut into 6 serving-size pieces, thawed if frozen
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Olive Tartar Sauce (see recipe)
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Malt vinegar (optional)
Olive Tartar Sauce
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¾ cup mayonnaise with olive oil
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2 tablespoon chopped pimiento-stuffed green olives or pitted green olives
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1 tablespoon finely chopped red onion
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2 teaspoon chopped fresh dill or 1 teaspoon dried dill
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2 teaspoon lemon juice or malt vinegar
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½ teaspoon smoked paprika or lemon zest
Directions
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Place a baking pan on the top rack of the oven; place another rack in the bottom third. Preheat oven to 500°F.
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Cut unpeeled potatoes lengthwise into 1/2-inch sticks and let stand in a large bowl of ice water 5 minutes; drain thoroughly and pat dry completely. Toss with 1/4 cup vegetable oil, 1/2 teaspoon garlic salt, and the smoked paprika. Place on the preheated baking pan and spread out into thin layer. Bake 15 minutes. Stir potatoes; leave in oven.
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Meanwhile, coat a wire rack with nonstick cooking spray and place on a baking pan. In an extra-large skillet heat an additional 2 tablespoons vegetable oil over medium. Add panko, thyme, and celery seeds. Cook and stir 2 to 3 minutes or until golden. Remove to a shallow dish and stir in cayenne; cool.
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In another shallow dish whisk together eggs and mustard. Put flour in another shallow dish.
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Season fish with the remaining 1/2 teaspoon garlic salt. Dip fish in flour to coat, then egg mixture, then panko mixture. Place on rack in pan.
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Reduce oven to 425°F. Place fish in oven on the lower rack. (Leave potatoes on the upper rack.) Bake 15 minutes or until fish is golden and flakes easily when tested with a fork (145°F to 155°F) and potatoes are browned and crispy on the edges. Serve with Green Olive Tartar Sauce and, if desired, malt vinegar. Serves 6.
Olive Tartar Sauce
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In a small bowl stir together all the ingredients. Chill, covered, 30 minutes or up to 1 week. Makes 1 cup.
Nutrition Facts (per serving)
| 484 | Calories |
| 18g | Fat |
| 49g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 484 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 3g | 15% |
| Cholesterol 118mg | 39% |
| Sodium 393mg | 17% |
| Total Carbohydrate 49g | 18% |
| Total Sugars 2g | |
| Protein 31g | 62% |
| Vitamin C 10.6mg | 12% |
| Calcium 52mg | 4% |
| Iron 3.4mg | 19% |
| Potassium 1024mg | 22% |
| Folate, total 83.9mcg | |
| Vitamin B-12 1.9mcg | |
| Vitamin B-6 0.7mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
