This is a spin on a British classic - fish and chips.  Instead of fries, roasted potato wedges are the chips in this recipe.  For something different, use the fried fish and tartar sauce in our Fried Fish Sandwiches.

Yield: Serves 4.



  • ​6 unpeeled medium yellow potatoes
  • 1 tbsp canola oil
  • 1 tsp coarse sea salt
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup milk (2%)
  • 1 large egg
  • 1 cup panko
  • 6 halibut fillets or other firm-fleshed white fish fillets (about 4 oz/125 g each)
  • 1 cup canola oil
  • Tartar Sauce


  1. Preheat oven to 425°F.
  2. To prepare roasted potatoes, cut each potato lengthwise into 8 wedges. There should be about 7 cups.
  3. Combine potatoes, 1 tbsp oil and sea salt in a bowl; toss to coat.
  4. Place potatoes in a single layer in a greased or non-stick foil-lined large rimmed baking sheet.
  5. Bake, stirring occasionally, until potatoes are tender and lightly browned, about 40 - 50 minutes.
  6. Meanwhile, combine flour, salt and pepper in a pie plate. Whisk together milk and egg in a second pie plate until blended. Place panko in a third pie plate.
  7. Working with one piece at a time, dredge fish in flour mixture, shaking off excess. Dip fish in milk mixture, turning to coat both sides. Place fish in panko, pressing lightly so that panko adheres; turn to coat both sides.
  8. Heat 1 cup oil in a 10 inch frypan over medium-high heat. Working in batches, carefully place fish in oil; fry until fish flakes easily with a fork and coating is golden brown, about 2 - 3 minutes per side.
  9. Remove fish with a slotted spoon; drain fish on paper towels. Discard leftover oil.
  10. Serve fish with Tartar Sauce and roasted potatoes.
Nutritional analysis per serving:


533 calories, 24.4 g fat, 31.3 g protein, 46.4 g carbohydrate, 3.8 g fibre, 881 mg sodium

*Ingredient not included in nutritional analysis.

Tip: We used halibut fillets in this recipe.