Fish and Chips with Tartar Sauce

Name: Fish and Chips with Tartar Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 3 cups dry wheat breakfast cereal squares; 1 cup all-purpose flour; 1 packet garlic ranch dressing mix; 1/8 teaspoon salt; 1 pound halibut fillets, cut into 3 by 1-inch strips; 2 eggs, lightly beaten; Vegetable oil for frying; 1 cup mayonnaise; 1/4 cup sweet relish; 1 teaspoon yellow mustard; 1/2 lemon, juiced; Salt and pepper to taste

Recipe GLPR1a9e20e04eea1f

British

Main Course

50 min

816 cal

Servings: 4

Stovetop

SNAP eligible

Golden, crispy pan-fried halibut fillets coated in a savory cereal crust, served with homemade tartar sauce and crispy chips. The fish is first dredged in a seasoned flour mixture, dipped in beaten eggs for binding, and coated with crushed wheat cereal for a satisfying crunch. Fresh tartar sauce made with mayonnaise, sweet relish, mustard, and lemon juice provides a bright, tangy accompaniment.

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Ingredients

3 cups dry wheat breakfast cereal squares

1 cup all-purpose flour

1 packet garlic ranch dressing mix

1/8 teaspoon salt

1 pound halibut fillets, cut into 3 by 1-inch strips

2 eggs, lightly beaten

Vegetable oil for frying

1 cup mayonnaise

1/4 cup sweet relish

1 teaspoon yellow mustard

1/2 lemon, juiced

Salt and pepper to taste

Directions

Place the wheat breakfast cereal squares in a resealable plastic bag. Using a rolling pin, gently crush the cereal into small, bite-sized crumbs. Set the crushed cereal aside in a shallow dish.
In a small bowl, whisk together the all-purpose flour, garlic ranch dressing mix, and salt until well combined. This is your seasoning mixture.
Pour beaten eggs into another shallow bowl. Set up your breading station with the seasoned flour mixture in one bowl, beaten eggs in another, and crushed cereal in a third.
Pat the halibut fillets dry with paper towels. Working with one piece at a time, coat the fish thoroughly in the seasoned flour mixture, shaking off any excess. Next, dip the floured fish into the beaten eggs, allowing excess to drip off. Finally, roll the fish in the crushed cereal until evenly coated. Place coated fillets on a plate and repeat with remaining pieces.
Fill a deep-sided pot or deep fryer with vegetable oil no more than halfway, or fill a fryer to its maximum recommended level. Preheat the oil to 350 degrees Fahrenheit. Allow at least 10 minutes for the oil to reach temperature.
Carefully add 3 to 4 coated halibut pieces to the preheated oil. Fry for 6 to 8 minutes, or until the coating is golden brown and crispy and the fish reaches an internal temperature of 145 degrees Fahrenheit. Remove with a slotted spoon and drain on paper towels. Repeat with remaining fillets in batches, maintaining oil temperature between batches.
While the fish is cooking, prepare the tartar sauce. Place the sweet relish in a fine-mesh strainer and press gently to remove excess liquid. Discard the drained liquid.
In a small bowl, combine the strained relish with mayonnaise, mustard, and fresh lemon juice. Stir well until all ingredients are thoroughly incorporated. Season with salt and pepper to taste.
Serve the crispy fried halibut immediately with the homemade tartar sauce on the side.

Comments

Grocery List Plus Editorial Staff4.25

The fish and chips setup is straightforward at Charlotte grocers—halibut is reliably stocked at Harris Teeter, Food Lion, and Publix seafood counters, and the supporting cast (eggs, flour, mayo, relish) lives in every major chain. The 50-minute stated time ignores prep work: breading and frying realistically take 30 minutes minimum of active work, plus you need time to cut potatoes, soak them, and render them crispy, so expect closer to 75 minutes. Cost per serving runs $6–$7 depending on halibut price, which is reasonable for a protein-forward dinner. The caveat is that this is a same-night dish that does not reheat well; fried breading goes limp and loses its crackle, and the frying demands your attention throughout, so it suits a weeknight only if you have uninterrupted time at the stove. Flavor is solid—the ranch mix in the breading adds savory depth—but the dish asks something of you in pacing and cleanup.