LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
1 cup mayonnaise
3 Tbsp dill pickles, finely chopped, plus 1 tsp pickle juice
1 small shallot, minced
1 Tbsp capers, rinsed and chopped fine
1 Tbsp lemon juice
2 tsp Dijon mustard
1/8 tsp cayenne pepper
4 (6 oz) skinless halibut fillets, 1 inch thick
2 cups potato chips, crushed
Adjust oven rack to middle position and heat oven to 450 degrees. Combine ¾ cup mayo, pickles, pickle juice, shallot, capers, ¼ tsp salt, and ¼ tsp pepper in bowl; set aside.
Combine remaining ¼ cup mayo, lemon juice, mustard and cayenne in second bowl. Pat fish dry with paper towels and season with pepper. Brush top and sides of fish with mayo/lemon juice mixture and coat with potato chips, pressing to adhere.
Place fish on foil lined rimmed pan and bake until fish flakes apart when gently prodded with fork and registers 140 degrees, 12 to 15 minutes. Serve with tartar sauce.
Serves 4. Any firm white fish like cod, haddock or mahi-mahi works well here.