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Crispy Baked Fish and Chips

Panko-crusted baked cod served with oven-roasted potato chips and homemade tartar sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 4 cod fillets 6 ounces each
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups panko breadcrumbs
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt for the fish
  • ½ teaspoon black pepper
  • Cooking spray
  • ½ cup mayonnaise
  • 2 tablespoons chopped dill pickles
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley

Equipment

  • 2 rimmed baking sheets
  • Parchment paper or wire rack
  • Three shallow dishes (for breading)
  • Small mixing bowl
  • Instant-read thermometer

Method
 

  1. Step 1: Preheat the oven to 425°F with two baking sheets inside and toss the potatoes with oil and salt.
  2. Step 2: Roast the potatoes 35 to 40 minutes, flipping once.
  3. Step 3: Set up the flour, egg, and panko stations.
  4. Step 4: Dredge the dried fish in flour, egg, then panko.
  5. Tip: Press the panko on firmly.
  6. Step 5: Bake the fish on a hot pan for 12 to 15 minutes until 145°F.
  7. Tip: Do not flip.
  8. Step 6: Mix the tartar sauce and serve with lemon wedges.

Notes

Calories are an estimate per serving.
Serve immediately for the crispiest texture.