Pan-Fried Pollock with Mashed Potatoes, Broccoli and Tartar Sauce

In this recipe, fish sticks, a family favorite, get a gourmet makeover: a coating of potato flakes creates an irresistibly crispy exterior on our wild Alaskan pollock. (Drying the fish thoroughly will help the coating stick evenly.) We’re serving sides of mashed potatoes and roasted broccoli, along with a classic tartar sauce - made with creamy mayo, pickle relish, and capers - for dipping.

Fish:
1¼ lbs wild Alaskan pollock fillets
2 large eggs
1½ cups potato flakes
⅓ cup all-purpose flour, unbleached
kosher salt
black pepper, freshly ground
2 Tbsp. olive oil

Potatoes:
2 cloves garlic
1 lb Yukon gold potatoes
2 Tbsp. butter
1 Tbsp. olive oil
¼ cup sour cream
kosher salt
black pepper, freshly ground

Broccoli:
1½ lbs broccoli
olive oil
kosher salt
black pepper, freshly ground

Tartar Sauce:
2 Tbsp. sweet pickle relish
1 Tbsp. apple cider vinegar
1 Tbsp. capers
¼ cup mayonnaise

Preheat oven to 450°F. Place an oven rack in the center of the oven.

Roast the broccoli:
Cut off and discard the bottom ½" of the broccoli stem; cut the broccoli into small pieces. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21-23 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Potatoes:
Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Add the potatoes and garlic to the pot of boiling water. Cook 14-16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, sour cream, and 1 Tbsp. of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Coat the fish:
While the potatoes cook, pat the fish fillets dry with paper towels. Halve crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour and potato flakes on 2 separate large plates; season each with salt and pepper. Season the fish fillets with salt and pepper on both sides. Working 2 pieces at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.

Cook the fish:
While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 2 Tbsp. of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish fillets and cook 2-3 minutes per side, or until browned and cooked through. If the pan seems dry, add 1 tsp. of olive oil between batches. Transfer to a paper towel-lined plate. Immediately season with salt and pepper.

Tartar Sauce:
While the fish cooks, in a bowl, combine the pickle relish, vinegar and mayonnaise. Roughly chop the capers.and add to the bowl. Season with salt and pepper to taste.

Transfer the cooked fish fillets, mashed potatoes, and roasted broccoli to serving dishes. Serve with the tartar sauce on the side.

Makes 4 servings.