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Crispy Potato Flake Pickerel with Tar Tar Sauce

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Crispy Potato Flake Pickerel with Tar Tar Sauce

Baked Rutabaga Fries

Serves 4

Ingredients:

  • 1 medium-large size rutabaga, peeled and cut until spears
  • 2 tablespoons avocado oil or extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • generous pinch of salt and ground black pepper
  • fresh finely chopped parsley, for serving

Cheater Garlic Aioli:

  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 cloves pressed garlic
  • 1 teaspoon dijon mustard
  • salt and ground black pepper to taste

Directions:

  1. Preheat oven to 425℉. Line a large baking pan with parchment paper.
  2. In large bowl, toss the cut fries, oil, paprika, garlic powder, and onion powder together. Spread the fries onto the baking pan, and season with salt and pepper. Bake for 30 minutes, flipping halfway through, until browned.
  3. For the agile, whisk together all of the ingredients in a small bowl until combined.
  4. Serve fries with aioli and sprinkle with fresh parsley.

 

Crispy Potato Flake Pickerel with Tar-Tar Sauce

Serves 4

Ingredients:

 

For the Tar-Tar sauce:

  • ¾ cup compliant mayonnaise
  • juice ½ small lemon (about 1- 1½ tablespoons)
  • 1 tablespoon dijon mustard
  • 1 teaspoon coconut aminos
  • 2 tablespoons finely chopped compliant dill pickles
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon minced red onion or shallot
  • 1 teaspoon dried dill
  • salt and pepper, to taste

For the Crispy Pickerel:

  • 1½ pounds deboned fresh pickerel, about 4-5 fillets (any firm white fish will work)
  • 3 tablespoons arrowroot starch
  • 1½ teaspoons curry powder
  • ¼ teaspoon cayenne (optional)
  • 1 large egg, whisked
  • ¾ cup Bob’s Red Mill Potato Flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4-5 tablespoons avocado oil for cooking
  • lemon wedges, for serving

 

Directions:

  1. To make the Tar Tar Sauce, add the mayonnaise, lemon juice, mustard, and coconut aminos to a bowl and whisk together until smooth. Stir in the pickles, capers, onion, and dill. Season with salt and pepper to taste.
  2. For the fish, Pat the fish dry with paper towel and cut into stick-shaped pieces.
  3. Assemble a breading station with 3 bowls. In the first bowl, add the arrowroot starch,curry powder, and cayenne. Mix well.  In the second, whisk the egg.  Lastly, combine the potato flakes, salt, and pepper.
  4. One at a time, dredge the pieces of fish into the arrowroot starch mixture, shaking off any excess starch.  Evenly dip into the egg mixture, and then cover with the potato flake mixture. make sure to press the potato flakes into the fish to get a nice even coating. Set aside on a parchment-lined plate, and continue until all the fish sticks are done.
  5. In a shallow skillet, heat the oil. You want just enough oil to cover the bottom of the skillet by 1/4 inch. Add the fish sticks to the pan in two batches (do not overcrowd), and cook, flipping to make sure all sides brown evenly, for about 3-4 minutes total depending on the thickness of the fish. Place on the paper towel lined plate. Serve with Tar-Tar sauce and lemon wedges (and the rutabaga fries from earlier today!).

2 comments


  • Alyssa |

    Where has this fish recipe been all my life?!? So, so good!


  • Lori Joyce |

    My husband and I loved this meal. I used cod for the fish and cooked them til they were crispy. Such fabulous flavor!! We loved the crunch from the potato flakes and the combination of flavors including the curry was delicious! I will definitely make this again. It totally satisfied a craving for fish and chips! Thank you!


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