Ingredients
Units
Scale
For the Fish
- 1 lb skinless, boneless cod or other firm, white fish (pollock, halibut, etc.) cut into approximately 4X2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup unbleached, all purpose flour
- 2 eggs, beaten
- 1/2 cup panko, lightly toasted*
- Fresh parsley, roughly chopped to garnish
- Lemon wedges, tartar sauce, malt vinegar to serve
For the Chips
- 3 medium russet potatoes (around 1 1/2 lbs), sliced into 1/4-inch thick sticks
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Fresh parsley, roughly chopped to garnish
- Ketchup, to serve
Instructions
- Soak the cut potatoes in a large bowl full of cold water for at least 30 minutes, up to overnight. If soaking more than 30 minutes, place the bowl in the fridge.
- Drain potatoes and dry them with paper towels as fully as possible.
- Prepare a baking pan with parchment paper. Spray the parchment with nonstick spray. Preheat oven to 400°F.
- In a small bowl, combine salt, pepper, cumin, chili powder and garlic powder until mixed.
- Place potatoes on the prepared baking sheet. Drizzle them with olive oil and sprinkle with the spice mix. Toss to coat. Smooth potatoes into a single layer.
- Cook in the oven for 15 minutes, flip fries, and cook another 15 minutes.
- While the fries are cooking, prepare the fish by setting up your dredging station. Beat eggs together in a shallow bottomed bowl. Pour flour and toasted panko onto their own plates.
- Pat fish pieces dry. Season with salt and pepper on all sides. Dredge each piece of fish first by rolling in the flour, then in the egg, and finally in the panko, gently shaking each time to rid the fish of any excess.
- When the fries have finished their second 15 minute stint in the oven, remove the pan from heat and create a space in the middle. Place the prepared fish slices in the space and place back in the oven.
- Cook the fries and fish together another 10-15 minutes, until fish is golden and opaque, flaking easily when pierced with a fork (reaches 145°F when temped).
- Optional: Turn the oven onto broil and cook 1-3 minutes, for extra crispiness.
- Garnish with fresh parsley, lemon wedges and serve immediately with tartar sauce, malt vinegar and ketchup!
Notes
You can throw the panko on the pan your going to use for baking the fish and chips and toast in the oven for a couple minutes or in a skillet on the stove.
- Prep Time: 45 minutes
- Cook Time: 45 minutes