There's nothing quite like fish and chips to bring back memories of seaside dinners and family gatherings. I've been making this kosher version for years, and it never fails to hit the spot. The key is getting that perfect crispy coating without the mess and oil of deep frying. This recipe transforms simple white fish fillets into golden, crunchy perfection using panko breadcrumbs and a few clever techniques I picked up over the years. The potatoes get roasted at high heat until they develop those coveted crispy edges and fluffy centers. What really sets this apart is the homemade tartar sauce made with kosher mayonnaise and fresh herbs. The secret to achieving restaurant-quality crispiness lies in the double coating method. First, you dredge the fish in seasoned flour, then dip it in beaten eggs, and finally coat it generously with panko mixed with a touch of oil. This creates multiple layers that crisp up beautifully in the oven. For the chips, I cut russet potatoes into thick wedges and toss them with just enough oil to encourage browning. This meal works perfectly for Shabbat dinner when you want something special but not too heavy. It's also great for casual weeknight dinners when the kids are asking for something fun. Serve it with mushy peas or a simple green salad to round out the plate. The whole thing comes together in about an hour, and cleanup is minimal since everything bakes on sheet pans.