Make Tartar Sauce: Combine mayonnaise, dill pickle relish, stone ground mustard, and lemon juice in a small bowl. Garnish with fresh dill, if desired. Cover and refrigerate until ready to serve.
Use gluten-free barbecue-flavored crackers to coat your fish. They add an extra flavor as well as crunch.
Servings and Ingredients
|½ c. mayonnaise|
|1 tsp. Hy-Vee dill pickle relish|
|1 tsp. Hy-Vee stone ground Dijon mustard|
|1 tsp. fresh lemon juice|
|Fresh dill, for garnish|
|Fish and Chips|
|1 (19-oz.) bag Hy-Vee frozen sweet potato fries|
|¼ c. Hy-Vee white vinegar|
|2 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee cayenne pepper|
|1 ½ lbs. Hy-Vee Fish Market frozen Alaska pollock fillets, thawed|
|2 Hy-Vee large eggs, lightly beaten|
|1 (4.5-oz.) bag gluten-free barbecue-flavored crackers, crushed|
Things To Grab
- 2 small bowl
- 2 rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Wire cooling rack
- Paper towels
- 2 shallow dishes
- Meat thermometer
Preheat oven to 375 degrees. Line a rimmed baking pan with foil; spray with nonstick cooking spray. Line a baking sheet with a wire rack; spray with nonstick spray.
Place sweet potato fries on prepared baking pan for chips. Combine vinegar, salt, and cayenne pepper in a small bowl; drizzle mixture over fries. Bake for 20 minutes or until crispy.
Rinse fish; pat dry with paper towels. Place eggs in a shallow dish. place crushed crackers in a second shallow dish. Dip fish into eggs; coat fish with crumbs. Place on prepared rack on baking sheet. Bake for 15 minutes or until fish easily flakes when tested with a fork (145 degrees). Serve fish and chips with Tartar Sauce.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 110mg
- Sodium: 1230mg
- Total Carbohydrates: 51g
- Protein: 24g