Baked Fish & Chips with Sweet Sriracha Mayo
Baked Fish & Chips with Sweet Sriracha Mayo
Crispy, golden, and packed with flavor, this healthier twist on the classic fish and chips will have you ditching the deep fryer for good! Baked to perfection and paired with a sweet and spicy sriracha mayo, this dish delivers all the crunch and satisfaction without the grease. A fresh take on a pub favorite!
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- Author
- Olivelle
- Prep Time
- 35 minutes
- Cook Time
- 1 minutes
- Servings
- 4
- Category
Ingredients
- 2 Large Russet Potatoes
- 4 tsp Sriracha Flake Sea Salt, divided
- 1 lb White Fish (Cod or Halibut)
- 1 Tbsp Caramelized Garlic Infused Olive Oil
- ¼ cup Flour
- 3 Large Egg Whites, whipped
- 2 tsp Sweet Smoked Chili Rub & Seasoning
- 1 cup Panko Breadcrumbs
- 2 Tbsp Mayo
- 1 Tbsp Spicy Sriracha White Barrel Aged Balsamic
- ½ tsp Sriracha Flake Sea Salt
Directions
- Preheat oven to 425° F. Line a large rimmed baking sheet with parchment paper.
- Cut potatoes into fries by cutting them in half lengthwise, then cut each half into thirds, and each third in half. Season with 2 tsp salt and olive oil. Bake for 40 minutes, turning halfway through. Remove from the oven and make room for the fish.
- Meanwhile, create a breading station with three shallow bowls. The first bowl with the flour, the second bowl with egg whites seasoned with sweet smoked chili rub, and the third bowl with panko seasoned with 2 tsp salt.
- Cut fish into small 4 inch by 2 inch pieces. Dip fish into flour, then egg whites, then panko. Ensuring that the fish is completely coated during each step. Place fish on baking sheet.
- Bake the potatoes and fish together for another 15 minutes, until the fish is golden brown and flakes easily with a fork.
- In a small bowl, mix all ingredients for sriracha mayo together and serve with your fish and chips.