Crispy Fish ‘n’ Rainbow Chips

  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 5m
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  • 2 medium red beets
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 medium sweet potatoes
  • 2 medium russet potatoes
  • 8 frozen breaded fish fillets, such as Gorton's
  • 1/2 cup vegan or regular mayonnaise
  • 1 tablespoon sweet relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice, plus lemon wedges, for serving
  • Chopped fresh parsley, for serving


Step 1

Preheat the oven to 425 degrees F.

Step 2

Peel the beets and slice them into thin wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Cut the sweet potatoes in half crosswise and cut each half into 8 wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Repeat the same process with the russet potatoes. 

Step 3

Arrange half of the beets on one-quarter of a baking sheet. Arrange half of the sweet potatoes on another one-quarter of the baking sheet, followed by half of the russet potatoes. Leave the last one-quarter of the baking sheet empty. Repeat with the remaining beets, sweet potatoes and russet potatoes on a second baking sheet, leaving the last one-quarter of the sheet empty. Cook the beets and potatoes, flipping them occasionally with tongs, until the potatoes are golden and softened, about 30 minutes.

Step 4

Remove from the oven and add 4 fish fillets to each empty quarter of the baking sheets. Return to the oven and continue cooking the vegetables while you cook the fish according to the package instructions. 

Step 5

Meanwhile combine the mayonnaise, relish, mustard and lemon juice in a medium bowl to make a tartar sauce. Divide the fish fillets and vegetables among 4 plates, sprinkle with the parsley and serve with the tartar sauce and lemon wedges.  

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