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.

Crispy Seasoned Fish and Chips with Green Olive Tartar Sauce
Photo: Carson Downing
Hands On Time:
25 mins
Total Time:
55 mins


  • 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


  1. Place a baking pan on the top rack of the oven; place another rack in the bottom third. Preheat oven to 500°F.

  2. 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.

  3. 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.

  4. In another shallow dish whisk together eggs and mustard. Put flour in another shallow dish.

  5. 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.

  6. 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

  1. 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
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.

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