Salt & Vinegar Baked Fish & Chips

Ingredients

14 to 15 ounces of frozen French fries

5 tablespoons of mayonnaise

1 tablespoon of capers, chopped

2 tablespoons of distilled white vinegar, plus more to taste

4 tablespoons of finely chopped fresh dill or parsley, but dill would be preferable

Coarse kosher salt and black pepper

4 four-ounce flaky white fish filets, such as haddock or cod one to one and a half inches thick. Thawed if frozen

1/2 cup of Panko breadcrumbs

1 tablespoon of olive oil.

Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scooch to the edges of the pan. Bake for 15 to 20 minutes until slightly crispy at the edges. Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, two tablespoons of dill, one teaspoon of salt, and a half a teaspoon of black pepper. Transfer about half of the sauce to a small serving dish. Set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook. In a separate bowl, stir to combine the Panko, olive oil, remaining two tablespoons of dill, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. When the fries are slightly crispy at the edges, add the marinated fish pieces to the sheet pan. Sprinkle the fish evenly with Panko, then douse the fish and fries with vinegar to taste, one to two tablespoons, and sprinkle with salt. Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce.