Baked Salmon Fish & Chips

Greetings, fish & chips craving!

 

Battered salty crispy steamy fish & chips with a great sauce is a picture perfect meal when I’m in the mood for something fried.  When Jen Schmidt and I got together for dinner and photos on Monday, Jen suggested a kale salad. Good girl. I had been thinking about fish & chips for quite some time, so although Massaged Kale Salad with Creamy Blueberry Vinaigrette wouldn’t be caught dead sitting by fish & chips on the bus, the two mingled. It was a thing of beauty.

I’m not big on frying. In fact, hushpuppies are the only thing I have fried for quite some time and for multiple reasons. I don’t own a deep fryer, which is no biggy, but it counts for something; I tend to tote around the opinion that fried food is ridiculously bad for you (and I would be correct); Also, my lack of frying experience puts my frying skills at sub-par.  But I wanted fish & chips.

 

I chose to bake the fish & chips out of hopeful curiosity that I could make them taste just like fried fish & chips. I’m gonna go with a big Wrong with a capital W there. You can’t bake something and expect it to turn out fried. Duh, Julia. BUT, in spite of the non-fried characteristic of the fish, I enjoyed the way the whole meal turned out with one small caveat: I felt like the fish definitely required the {yogurt-based} tartar sauce I made to go along with it.  The texture of the fish was crisp and pleasing but the flavor was too subtle to eat alone for my taste. Yogurt-based tartar sauce to the rescue!

As an afterthought, I figured a honey malt vinegar dipping sauce would have been great with this recipe too, so if you try the recipe, make either the tartar sauce or a honey malt vinegar…or both (it’s nice to have options). Case in point: you can batter a fish and bake it. It will taste good with yummy sauce. It won’t be fried though.

Another big thanks to Jen Schmidt for an enjoyable evening of food art, chit chat and loads of great photography information!  And can you believe her pictures?! And let’s not forget the raspberry mint sweet iced tea she contributed to the mix MMMM!

 

Baked Salmon Fish & Chips and Yogurt-Based Tartar Sauce

Ingredients for the Salmon

  • 1 pound salmon fillet, skin removed
  • ½ cup whole wheat flour
  • ½ cup cornmeal (fine grind)
  • ½ cup whole milk
  • 1 Egg, lightly beaten
  • 1 teaspoon Baking powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • Ground black pepper to taste

To Make: Heat the oven to 425 degrees. In a mixing bowl, whisk all dry ingredients together to combine. Add the beaten egg and milk and stir to create a thick batter.  Cut your salmon into strips and place the strips in the bowl with the batter; use your hands to put a thick layer of batter on each strip. Place battered salmon on an oiled baking sheet. Bake for 8 to 10 minutes until salmon is cooked all the way through. Note: You can bake the fish while the sweet potatoes are finishing up – it won’t hurt them to knock up the heat as long as you keep an eye on them.

Ingredients for the “Chips”

  • 2 medium-seized sweet potatoes
  • 1 – 2 tablespoons grapeseed or olive oil
  • Salt, garlic powder

To Make: Preheat the oven to 375 degrees. Cut fry wedges by chopping the potatoes in ½” thick strips length-wise then chopping them into 3” lengths.  Place sweet potato pieces in a bowl and drizzle oil over. Use your hands to coat all pieces with oil. Sprinkle with desired amount of salt and garlic powder and use your hands again to ensure all pieces are seasoned. Bake for 20 minutes then flip the “fries” with tongs or a spatula and bake an additional 15 – 20 minutes until fries are fully cooked and have nice crispy brown edges.

Ingredients for Yogurt-Based Tartar Sauce:

  • 1/2 cup plain yogurt
  • 2 tablespoons pickle relish or finely chopped dill pickle
  • 1-1/2 tablespoons finely chopped red onion
  • 2 tablespoons drained capers
  • 1 teaspoon lime juice
  • ½ teaspoon of Worcestershire sauce
  • Dash of cayenne pepper
  • salt to taste

To Make: Simply combine all ingredients in a small bowl and mix well. Serve on the side of your Fish and Chips!

 

 

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