Pub-Style Fish & Chips with Tartar Sauce & Curried Ketchup

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Pickles

  Cucumber, dill, low sodium

  2 medium or 130g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Sour cream

  Reduced fat, cultured

  1 tbsp or 15g

• Rice wine vinegar

  3 tsp or 15g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Horseradish

  Prepared

  ⅛ tsp or 0.6g

• Ketchup

  Low sodium

  4 tbsp or 60g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Cornstarch

  2 tbsp or 15g

• Tilapia

  Fish, raw

  10 oz or 284g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2 inch-thick wedges. Finely chop pickle until you have 1 tsp per serving. Use the rest of the pickle as you like. Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. Blend paprika, garlic powder, and onion powder in a small container. Quarter lemon.
2. Meanwhile, in a small bowl, combine mayonnaise, mustard, sour cream, chopped pickle, vinegar, sugar, and horseradish. (TIP: Taste and add more horseradish if you like an extra kick). In a separate small bowl, combine ketchup and curry powder.
3. In a large bowl, whisk together flour, baking powder, cornstarch, half the spice blend, 1 tbsp water per serving, and a pinch of salt until smooth. TIP: If needed, add water 1 tsp at a time until mixture reaches a pancake-batter-like consistency. Pat tilapia dry with paper towels, then quarter into large pieces. Season all over with remaining spice blend, salt, and pepper. Add to bowl with batter; gently stir until evenly coated. Line a plate with paper towels and set aside.
4. Heat a low layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add tilapia and cook, until crust is golden and fish is cooked through, 2-3 minutes per side. TIP: The smaller pieces will cook faster. Transfer to the paper-towel-lined plate. Lightly season with salt. Divide fish and chips between plates. Serve with tartar sauce and curried ketchup. Serve with lemon wedges on the side.

Similar Foods

• Maryland-Style Crab Cakes with Tartar Sauce
• Thai Panang Curry with Chicken
• Chicken Satay with Peanut Sauce