Fish-n-Chips

Still finalizing those Valentine's Day plans? 

Here's another stay-at-home dinner idea!

My version of fish-n-chips is a little less pub-like and a little more fancy. 

Instead of deep-fried, beer-battered cod I like to do a simple pan-seared salmon seasoned with kosher salt and cracked black pepper. Use the best salmon you can find - fresh and wild is always ideal but not always possible so talk to your local seafood purveyor and find out what the best option is. 

Instead of french fries, I use heirloom fingerling potatoes. Just cut them into 1 inch pieces, toss them with a little oil, season them with salt and pepper, and roast them at 450 degrees in a single layer on a sheet tray until they are nice and golden brown and crispy. If you want to add another dimension of flavor you can toss the potatoes in a little mustard (dijon or grainy) or add some smashed garlic cloves and rosemary sprigs in with the potatoes. 

I serve my "fish-n-chips" with a light and crunchy slaw - shaved cabbage (napa and green), julienned apple, shaved carrots, chives, scallions, and parsley tossed in a apple cider vinaigrette. 

Finally, a little remoulade-like tartar sauce to bring it all together and lemon wedges for serving. 

Tartar Sauce

Ingredients 

1/2 cup mayo

2 Tbsp kosher pickles or cornichons, small-diced

1 Tbsp fresh lemon juice

1 Tbsp parsley, chopped

1/2 Tbsp chives, chopped

1 tsp dijon mustard 

Couple dashes of Tabasco

Kosher Salt

Pepper 

Method

1. mix all ingredients together in a bowl. 

2. Season with salt and pepper. 

3. Chill for at least 1 hour before serving.