0 servings
For the Fish
For the Chips
For the Tartar Sauce
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Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
Pre-heat oven to 425 while you cut and prep the potatoes.
Slice potato into matchsticks or wedges and add to a large mixing bowl.
Once all potatoes are sliced, add olive oil and spices to the bowl, tossing to fully coat each wedge.
Place wedges on a parchment line baking sheet, making sure to leave space between each wedge.
Bake for 45 minutes while you prepare the fish. Note: you will want to start the fish when the potatoes are just about done. You will be turning the oven heat down to 250 to finish off fish/keep it warm while you fry all pieces.
In a large mixing bowl, combine all dry batter ingredients first, then add egg + seltzer water whisking vigorously to combine.
Over medium heat, melt 1-2 tbsp of ghee for frying.
If your fish isn't already in smaller pieces, cut filets into "fish sticks" or desired size, then dip in bowl with batter until fully coated.
Place fish in frying pan with ghee (you can fry multiple pieces at once) and cook about 2 minutes on each side.
When first round is finished, place it on a parchment lined baking sheet in the oven at 250.
Continue this process until all pieces are fried. Add more ghee to the pan if needed.
Prepare the tartar sauce in a small mixing bowl. Taste and adjust accordingly.
