Deconstructed Fish and Chips

A slightly sophisticated take on an old standby.

2 2   fillets of white fish (cod, snapper, basa, halibut)
1 cup   breadcrumbs
2 tbsp   chopped parsley
2 tsp   dried dill
1 pinch   salt and pepper
2 2   eggs, beaten
1 squeeze   lemon juice
2 cloves   minced garlic
3 3   large potatoes, scrubbed and cut into wedges
2 tbsp   olive oil
4 cloves   garlic, smashed
pinch   salt and pepper
1 tbsp   crushed capers
1 tbsp   dijon mustard
0.2 cup   cream
1 cup   chicken stock
pinch   salt and pepper
  chopped parsley
1. Fish: Squeeze lemon juice onto fish and let it absorb to displace "fishy" smell. Combine breadcrumbs, parsley, dill, and salt and pepper in a medium bowl, and beat eggs in another.

2. Melt 1 oz. butter into 2 tbsp of olive oil. Saute the minced garlic. Add fish and shallow fry for about 5 minutes per side, until breading has browned and fish is opaque and flaky.

3. Chips: Preheat oven to 350. Cut potatoes and disperse onto a baking sheet. Smash garlic with the flat of a knife and toss amongst the potatoes, sprinkle with salt and pepper and douse with olive oil.

4. Bake for half an hour or until potatoes are tender and slightly browned.

5. Tarter Sauce: Mix together crushed capers, mustard, and chicken stock. Deglaze fish pan with caper mixture. Stir vigorously to incorporate all the flavour.

6. Slowly whisk in cream over medium heat. Stir until sauce has thickened. Toss in salt, pepper, and parsley, season to taste.

7. Arrange fish and chips on plates and serve with faux tarter sauce either over the fish or on the side for dipping. The sauce is delicious with the potatoes as well.

Fish, chips, and tarter sauce all revamped and twisted.