FISH AND OVEN-ROASTED CHIPS

Ingredients

• ​6 unpeeled medium yellow potatoes
• 1 tbsp canola oil
• 1 tsp coarse sea salt
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 cup milk (2%)
• 1 large egg
• 1 cup panko
• 6 halibut fillets or other firm-fleshed white fish fillets (about 4 oz/125 g each)
• 1 cup canola oil
• Tartar Sauce

Directions

1. Preheat oven to 425°F.
2. To prepare roasted potatoes, cut each potato lengthwise into 8 wedges. There should be about 7 cups.
3. Combine potatoes, 1 tbsp oil and sea salt in a bowl; toss to coat.
4. Place potatoes in a single layer in a greased or non-stick foil-lined large rimmed baking sheet.
5. Bake, stirring occasionally, until potatoes are tender and lightly browned, about 40 - 50 minutes.
6. Meanwhile, combine flour, salt and pepper in a pie plate. Whisk together milk and egg in a second pie plate until blended. Place panko in a third pie plate.
7. Working with one piece at a time, dredge fish in flour mixture, shaking off excess. Dip fish in milk mixture, turning to coat both sides. Place fish in panko, pressing lightly so that panko adheres; turn to coat both sides.
8. Heat 1 cup oil in a 10 inch frypan over medium-high heat. Working in batches, carefully place fish in oil; fry until fish flakes easily with a fork and coating is golden brown, about 2 - 3 minutes per side.
9. Remove fish with a slotted spoon; drain fish on paper towels. Discard leftover oil.
10. Serve fish with Tartar Sauce and roasted potatoes.