Classic English style haddock fish and chips with a twist using wasabi tartar sauce and sesame ginger slaw.
As a Maritimer my first instinct would be to tell you that fish and chips don’t need any sprucing up. We love fish and chips for any occasion.
In fact, for New Years Eve this year I skipped Chinese food and bought a box of these Signature English Style Haddock Fillets for dinner.
So when High Liner reached out to me to participate in the 2020 campaign where they are sharing 20 different meal ideas that requires less than 20 minutes to make I thought it was a good opportunity to change my fish and chips purist ways.
But let’s not get crazy, battered fish doesn’t need to change. So instead I’m sharing a recipe that spices up the sides.
Why Eat Fish?
I eat fish a few times a week when I’m in Canada and I’m always surprised that more people don’t. Fish is healthy, a great source of protein and low in fat.
I think a lot of people are intimidated by fish but really fish might be one of the easiest things to cook. In fact it’s perfect for a weeknight meal because it cooks so quickly.
How to Cook Fish
Many people overcook fish, and that’s why they never want to make it at home. Overcooking dries out fish, making it tough and ruining the flavour.
Fish is safely cooked when it has an internal temperature of 158°F / 70°C.
But just like meat, the easiest way to know if it’s cooked is to invest in a meat thermometer. And when I say invest I mean spend 10 bucks to get one like this.
It’s the only way to know if you’re safe. Chefs who have been cooking for years always use a meat thermometer to ensure food is safe.
My Favourite Way to Cook Fish
There are so many ways to cook fish:
- deep fry
- microwave (eww)
- pan fry
But my favourite weeknight approach is to bake fish. I can put it in the oven and work on the rest of dinner while it cooks.
In a 450F oven, a thawed fish required 10-12 minutes for each inch of thickness. If the fish is frozen the time doubles.
So that gives me 10-20 minutes to make the rest of the meal.
The Ultimate Comfort Food
In my house regular fish and chips and creamy coleslaw is one of my favourite comfort foods.
The Signature English Style Haddock Fillets have a crispy batter that bakes really well while keeping the fish moist and flakey.
I also like that it is responsibly sourced, something really important to me. It is caught wild in the North Atlantic Ocean.
Not all fish and chips are the same. It does matter what fish you use so don’t try to give me tilapia. Haddock has a slightly sweet taste and delicate flake.
It’s more delicate than cod but also still firm. It’s great for cooking and we buy it weekly.
Asian Inspired Fish and Chips
Another great thing about fish is that it lasts for six months in your freezer and does not need to be thawed.
In fact, cooking from frozen helps the fish stay juicy. Unless you want to bread, marinate or fry the fish, cooking from frozen is the way to go.
This is a great recipe because it changes up classic fish and chips with a wasabi tartar sauce and adds a chopped Asian seasame ginger slaw.
Prepare the Fish First
Oven – Cook at 450F for 19 minutes, flipping after 10 minutes.
Toaster Oven – Cook at 400F for 27 minutes, flipping after 13 minutes.
Fish is best served immediately. But if something comes up just keep it warm in the oven at 170°F / 77°C.
While the fish is cooking you have lots of time to make the sesame slaw and wasabi tartar sauce.
Wasabi Tartar Sauce
Although I adore classic tartar sauce I do love the kick wasabi gives this recipe. It’s so easy you could make it the night before as the flavour blends and the wasabi is more pronounced.
1/2 cup mayonnaise
1/2 tablespoons sweet pickle relish
1 teaspoon soy sauce
2 teaspoons wasabi paste
1 teaspoon lime juice
Nutrition Information Yield 6 Serving Size 1
Amount Per Serving Calories 227Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 9mgSodium 341mgCarbohydrates 16gFiber 2gSugar 12gProtein 1g
PIN IT: Asian Inspired Fish and Chips
Disclosure: This is a paid partnership with High Liner, a brand I’ve known since I was a child when I devoured fish sticks. As my tastes grew so did the High Liner offerings although I still love the fish sticks!