Ingredients
10-15 Ian’s Fish Sticks
1 large or 2 small russet potatoes
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon white pepper
Tartar Sauce:
½ cup dairy/egg-free mayo
2 tablespoons lemon juice
3 tablespoons sweet pickled relish
1 teaspoon finely chopped fresh dill
1/8 teaspoon each sea salt and black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Wash potato(es) very well then cut into thick fries.
3. Place fries on lined baking sheet and drizzle with oil, salt, garlic, paprika and white pepper and toss together to coat.
4. Spread potatoes evenly on baking sheet and bake for 20 minutes.
5. Remove baking sheet from oven, make space in the center of potatoes and add Fish Sticks.
6. Return baking sheet to oven and bake for 15 minutes.
7. Remove from oven, flip Fish Sticks, put back in oven and bake for another 8-10 minutes or until internal temperature of Fish Sticks reaches 165°F.
8. While fish and chips are baking, stir together tartar sauce ingredients in a bowl.
9. Divide fish and chips among two plates and serve with tartar sauce.
