Cajun Fish and Chips with Gorton's Beer Battered Fish
Servings 4
Ingredients
- 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
- 1/2 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
Instructions
- 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.
