Chef Inspired

Antoni Porowski’s New Orleans Style Fish ‘n Chips Dinner

It’s fish sticks like you’ve never had them before! Get a taste of the Big Easy with Emmy Award-winning food expert Antoni Porowski’s New Orleans Style Fish ‘n Chips Dinner.


Gorton's seafood

Gorton’s Crunchy Breaded Fish Sticks

Gorton’s Crunchy Breaded Fish Sticks
2 sweet potatoes, cut into thin strips/wedges
Olive oil
2 teaspoon malt vinegar
2 tablespoon fresh parsley, finely chopped
1 teaspoon lemon juice
1 teaspoon Old Bay Seasoning

1 bag frozen peas
2 tablespoons butter
1/4 cup Parmigiano, freshly grated
Fresh mint, small handful

¾ cup mayo
2 teaspoons Dijon mustard
2 tablespoons cornichons (or dill relish)
Pinch of salt
¼ teaspoon ground black pepper
1 teaspoon lemon juice

1¼ cups mayo
¼ cup mustard (Creole or grainy)
2 teaspoons prepared horseradish
1 teaspoon pickle juice
1 teaspoon Tabasco
1 large clove garlic, minced
1 teaspoon lemon juice


Step 1

Put oven rack in middle of oven and preheat oven to 450°F.

Step 2

Toss frozen fish sticks and sweet potatoes in a bowl with a bit of olive oil, malt vinegar, parsley, lemon juice, and Old Bay Seasoning. Arrange sweet potatoes on half of a metal baking pan and bake for 10 min.

Step 3

Add fish sticks to the other side of the pan and bake as instructed on Gorton’s packaging. Keep your sticks and sweet potatoes separated to prevent clumping and ensure a nice golden brown.

Step 4

In a small saucepan, warm peas and butter. Once softened but still bright, add Parmigiano and a squeeze of fresh lemon. Blitz in food processor or blender until smooth and creamy. Season to taste with salt. Add fresh mint before serving.

Step 5

For the tartar sauce and remoulade, incorporate all ingredients in small bowls until smooth.


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