Crispy Fish & Tartar Sauce
with Marinated Zucchini & Sweet Potato Fries
- Time45-55 mins
This recipe highlights flaky wild Alaskan pollock, coated and pan-fried for a golden-brown crust, then served with our easy take on classic tartar sauce: simply mayonnaise mixed with pickle relish. We’re serving it with sides of roasted sweet potatoes and marinated zucchini—tossed with just a bit of sugar and vinegar to soften the crisp slices.
ozWild Alaskan Pollock Fillets
Cage-Free Farm Eggs
ozSweet Piquante Peppers
TbspRed Wine Vinegar
TbspsSweet Pickle Relish
TbspWeeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
- Slotted Spatula
- 11″ Scanpan
- Organic Extra Virgin Olive Oil
- Quarter-Sheet Pan
- Cutting Board
- Prep Bowls
- Chef’s Knife
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tips & techniques
How To: Chop Scallions
Scallions, or green onions, are one of our favorite aromatic vegetables. There are two parts of the vegetable: the white bottom and the green top. They’re used a little differently in cooking—the white bottoms are similar in use to regular onions and are usually cooked; the green tops are often used raw as a garnish. In our recipes, we specify to separate them. Check out this video to see how we do it.
Wild Alaskan…Sweet Pickle…ZucchiniHow To:…Sweet PotatoScallionsMayonnaiseAll-Purpose…How To: Hold…Red Wine…Sugar
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1Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1/2-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2Make the marinated zucchini:
While the sweet potatoes roast, halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. Cut off and discard the root ends of the scallions; thinly slice. In a large bowl, combine the sliced zucchini and scallions, chopped peppers, sugar, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4Coat the fish:
While the zucchini marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Place the flour and remaining spice blend on a plate; season with salt and pepper. Stir to combine. Place the potato flakes on a separate plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the flour-spice blend mixture (tapping off any excess), then the beaten eggs (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate.
5Cook the fish:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of potato flakes sizzles immediately when added, working in batches, add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through. If the pan seems dry, add a drizzle of olive oil between batches. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6Make the tartar sauce & serve your dish:
While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Serve the cooked fish with the marinated zucchini, roasted sweet potatoes, and tartar sauce on the side. Enjoy!