Fish and Chips with Tartar Sauce

Fish Fry:

Vegetable oil

3 cups dry wheat breakfast cereal squares

1 cup all-purpose flour

1 packet garlic ranch dressing mix

1/8 teaspoon salt

1 pound Halibut fillets cut into 3 by 1-inch strips

2 eggs, lightly beaten

Chips, recipe follows

Tartar Sauce, recipe follows

Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.

Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.

In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.

Serve with tartar sauce and seasoned chips.

Chips:

1 (1 pound) bag frozen extra crispy golden crinkles fries

No-salt "season-all" seasoning spice

Preheat oven to 450 degrees F.

Arrange fries in a single layer on a sheet pan. Sprinkle liberally with seasoning. Bake for 15 minutes or until golden and crisp. Seasoning will act as a substitute for ketchup.

Tartar Sauce:

1/4 cup sweet relish

1 cup mayonnaise

1 teaspoon yellow mustard

1/2 lemon, juiced

Salt and pepper

In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.