fish and truffle sweet potato chips

We were snowed in again and it was great! I absolutely love when an extra day home with my family is bestowed upon us thanks to Mother Nature's wintery mix. We stayed in our pajamas, drank lots of hot beverages, and just soaked up every moment together with Henry. Once we were all played out, David headed out to shovel the drive and I cooked up something for dinner. On this particular snowy night, I went with a fish and chips recipe. It was comforting and simple and really delicious. David is not the biggest fish fan despite having grown up on the water in Florida. He will of course eat fish but rarely does he suggest it for a dinner recipe. He was not enthusiastic about this evening's meal even though I assured him it would be scrumptious. Needless to say, he went for a second helping!


4 Halibut Filets

1/2 cup flour

2 tablespoons Old Bay Seasoning

1/2 cup of dijon mustard mixed with 1/2 cup of water

1 cup panko bread crumbs

3/4 cup mayo

1 shallot diced

1 lb sweet potato

1 tablespoon Champagne Vinegar

Black Truffle Oil


Parmesan Cheese

For the "Tartar" Sauce: In a bowl mix together the mayo, shallot, and vinegar and 2 tablespoons of the mustard water mixture and set aside

For the "Chip": Peel the sweet potato. Cut into cubes or thin strips and lay on a baking sheet.  Drizzle with olive oil, black truffle oil, salt, pepper, thyme, and parmesan cheese. Toss together and bake at 425 for 20 minutes rotating the baking sheet halfway through.

For the "Fish": Combine the Old Bay Seasoning and Flour in one bowl, place the mustard water mixture in a bowl, and the breadcrumbs in a bowl. Heat a tablespoon of olive oil in a frying pan. Dip and coat a filet of fish in the flour, then the mustard and water mixture, and finally roll in the breadcrumbs. Cook in the frying pan for about 3-4minutes per side or until golden brown and cooked all the way through. Lay on a plate covered with a paper towel to soak up any extra oil prior to plating.

And then enjoy!!