It’s Lent and that means many of us are starting to look for more seafood recipes, if that is you, this Cajun Fish and Chips is the perfect choice. Fish is a good source of protein and omega-3’s. Of course, it’s a great option regardless what season of the year it is.
When we visited Ireland last year, I made it a point to try as many variations of fish and chips as possible – sometimes it’s made with cod, sometimes with haddock – but it’s always served hot and crisp, with a pile of fresh fries with a sprinkle of salt, tartar sauce, lemon and malt vinegar. Inspired by all the fish and chips I had on the trip, I’ve decided to make my own take on this classic pub dish by giving it some cajun flavors!
Of course, when I think of crispy fish, I always think tartar sauce. Do you? Homemade tartar sauce is the way to go, it really doesn’t require more than a couple of pantry ingredients.
The best part? This fish and chips dish takes very little time to whip up. I used Gorton’s Beer Battered Fish Fillets for the pub-style taste (the batter is made with draft beer), and I especially love that it’s made with 100% whole fillets fish with no fillers, no preservatives, and no artificial colors or flavor. I actually keep a variety of Gorton’s Seafood in our freezer for those nights that dinner needs to be made in a hurry – it’s definitely my go-to brand for Fish Fridays!
Are you ready for a bite? It’s time to make these Cajun Fish and Chips!
- For the tartar sauce:
- 1 cup mayonnaise
- 2 tbsps pickle relish
- 1 tbsp minced onion
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- ½ tsp cajun seasoning
- For the cajun fries:
- 4 large russet potatoes, sliced into half inch wedges
- 2 tbsps olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cajun seasoning
- Salt and pepper, to taste
- 8 Gordon's Beer Battered Fish Fillets
- Fresh lemon wedges
- To make the tartar sauce, combine mayonnaise, pickle relish, onion, lemon juice, parsley, and cajun seasoning in bowl and stir to blend. Refrigerate until ready to serve.
- To make the fries, preheat oven to 425F. Toss potatoes to evenly coat with olive oil, garlic powder, onion powder, cajun seasoning, salt and pepper in a large mixing bowl and spread in a single layer on a baking sheet. Bake for 30 to 40 minutes until golden brown and crispy, turning the potatoes halfway.
- Meanwhile, arrange fish on a baking sheet lined with parchment paper and bake for 23 to 25 minutes or until fish is crispy, golden and cooked through.
- Serve fish fillets and fries with tartar sauce and lemon wedges.
Other seafood dishes you’ll love:
- Crispy Fish Tacos with Cabbage Slaw and Lime Crema
- Quinoa Fried Rice with Salmon
- Lemon Herb Pasta with Shrimp
This post is sponsored by Gorton’s Seafood. As always, all opinions are my own. Thank you so much for reading and supporting this blog!