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Fish’n Chips ‘n Salsa

Prep Time 2 minutes
Yield 4 servings


In this Mexican twist on fish ‘n chips, crispy battered Alaska Cod is topped with a spicy roasted poblano salsa, a chipotle tartar sauce with cilantro and pickle relish, and a healthy dose of guacamole. And don’t forget the (tortilla) chips!

Serves 4

Fish’n Chips ‘n Salsa


  • Roasted Poblano Salsa
  • 1 1/4 Inch Yellow Onion (cut into thin strips)
  • 1 Each Poblano Peppers
  • 1 Cup Canned Whole Tomatoes (Drained)
  • 1 Tablespoon Cilantro, chopped
  • 1/2 teaspoon Jalapeno Peppers (Chopped)
  • 1/2 teaspoon Sugar
  • Taste Kosher Salt
  • Taste Ground Black Pepper
  • Pinch Oregano (Dried)
  • Pinch Ground Cumin
  • Chipolte Tartar Sauce
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Sweet Pickle Relish
  • 1 Tablespoon Shallot, minced
  • 1 Tablespoon Cilantro, chopped
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Canned chipotle chilies (minced)
  • ***
  • 1 lb Trident Seafoods® Beer Battered Cod 2.5 lb
  • 1 lb Corn Chips
  • 8 oz Monterey Jack Cheese (shredded)
  • 2 Tablespoon Scallions, chopped
  • 2 Tablespoon Cilantro, chopped
  • 1 Cup Guacamole

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Preheat the oven to broil and place the onion and poblano on a small sheet pan. Broil until onion and poblano are charred, turning each occasionally. Transfer poblano to a bowl and cover with a plate. Let cool, then with a small paring knife, scrape off the skin and remove the seeds and stem. Chop the onion coarsely and transfer to a blender along with remaining ingredients for the salsa. Pulse until coarsely pureed and set aside.

Stir ingredients together in a medium bowl and set aside.

Prepare the fish according to package directions and keep warm. On a sheet pan, scatter the chips in a single layer and top with the cheese. Broil until melted, about 2 minutes.

TO SERVE: divide the chips between 4 serving plates and top with the battered Cod. Sprinkle with the scallions and cilantro and serve with the salsa, tartar sauce and guacamole.