Oven-Fried Fish & Chips
Published: Friday, April 13, 2018
1/3 c. mayonnaise
2 Tbsp. dill pickle relish or chopped dill pickle
2 tsp. grated lemon peel
Fish and Potatoes:
1½ lbs. baking potatoes (about 3 medi-um)
2 tsp. olive oil'
¾ tsp. kosher salt, divided
½ tsp. coarsely ground pepper, divided
½ c. panko (Japanese)bread crumbs
¼ c. seasoned bread crumbs
4 (4 oz.) cod fillets
2 Tbsp. mayonnaise
2 Tbsp. grated Parmesan cheese
2 tsp. chopped fresh parsley
Malt vinegar (option-al)
In a small bowl, mix mayonnaise, relish and lemon peel. Refrigerate.
Preheat oven to 400°. Cut potatoes lengthwise into 1" thick wedges; toss with oil, ½ tsp. salt and ¼ tsp. pepper. Spread evenly in a greased 15x10x1" baking pan. Roast 40-45 minutes or until golden, stirring occasionally.
Meanwhile, in a skillet, toast panko over medium-low heat 5-7 minutes or until lightly browned, stirring occasionally. Transfer to a shallow bowl; stir in seasoned bread crumbs.
Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to coat mayonnaise, pressing firmly to help adhere. Place in prepared baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork.
Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar. —4 servings.
Return to Top of Page