Well, not really, but that’s what we jokingly dubbed this dish. Very simple and quick.
This was simply wild-caught Alaskan cod fried in a very nice amount of butter, salt & pepper to taste. In the meantime, make a chopped relish of your choice of pickle & red onion. I prefer a French version of gherkin called cornichon.
For the "chips," that’s simply thin spears of asparagus tossed in the fat of your choice (I think I used some melted lard), laid out on a cookie sheet, and placed in the oven at 400 for about 20-30 minutes, then finish off under the broiler until a bit crispy on the outside, like chips.
In this instance, I decided to chop the fish up in large chunks once cooked. The plating is obvious enough. Finally, some good quality organic sour cream gives it the tartar sauce gusto I like so much. Dust it with a little paprika and parsley.