Recipes and Cooking Crispy Seasoned Fish and Chips with Green Olive Tartar Sauce We set out to create a better-for-you crunchy fillet that rivals the deep-fried version without all the fat. Our keys to success are proper air circulation and coating with an already-crisp breading. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Updated on January 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 pound russet potatoes 6 tablespoon vegetable oil 1 teaspoon garlic salt or salt 1 teaspoon smoked paprika 1 ½ cup panko 2 tablespoon fresh thyme or 2 teaspoon dried thyme, crushed 1 teaspoon celery seeds ¼ teaspoon cayenne pepper 2 eggs 3 tablespoon Dijon mustard ¾ cup all-purpose flour 1 ½ pound fresh or frozen skinless whitefish fillets, cut into 6 serving-size pieces, thawed if frozen Olive Tartar Sauce (see recipe) Malt vinegar (optional) Olive Tartar Sauce ¾ cup mayonnaise with olive oil 2 tablespoon chopped pimiento-stuffed green olives or pitted green olives 1 tablespoon finely chopped red onion 2 teaspoon chopped fresh dill or 1 teaspoon dried dill 2 teaspoon lemon juice or malt vinegar ½ teaspoon smoked paprika or lemon zest Directions Place a baking pan on the top rack of the oven; place another rack in the bottom third. Preheat oven to 500°F. 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. 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. In another shallow dish whisk together eggs and mustard. Put flour in another shallow dish. 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. 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 In a small bowl stir together all the ingredients. Chill, covered, 30 minutes or up to 1 week. Makes 1 cup. Rate it Print Nutrition Facts (per serving) 484 Calories 18g Fat 49g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin C 10.6mg 53% 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.