- Main
- Fish
- American
- Sheet pan
- Oven
- Stovetop
Ingredients
For the chips
- 2 lb
russet potatoes, scrubbed, cut into 1/2-inch wedges
- 3 tbsp
olive oil
- 1 tsp
salt
- 1/2 tsp
black pepper
For the fish
- 1 1/2 cups
panko breadcrumbs
- 3 tbsp
olive oil
- 1/2 cup
all-purpose flour
- 2
eggs, beaten
- 1 tsp
garlic powder
- 1/2 tsp
paprika
- 1 1/2 lb
skinless cod fillets, cut into 4 pieces, patted dry
salt and pepper, to taste
For the tartar sauce
- 3/4 cup
mayonnaise
- 1/3 cup
dill pickles, finely chopped
- 1 tbsp
malt vinegar
- 1 tbsp
fresh parsley, chopped
- 1 tsp
Dijon mustard
To serve
- 1
lemon, cut into wedges
malt vinegar, for sprinkling (optional)
- Pescatarian
- Dairy-free
Contains eggs (eggs, mayonnaise), wheat (panko breadcrumbs, all-purpose flour) and fish (skinless cod fillets).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
425°F
- Step 2
Toss the potato wedges with 3 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread them cut-side down over the whole sheet pan in a single layer.
5 min
- 2 lb russet potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Step 3
Bake the potatoes for 25 minutes, until the undersides are golden.
25 min, hands-off · 425°F
- Step 4
Meanwhile, toast the coating: warm 3 tbsp olive oil in a skillet over medium heat, add the panko and cook, stirring often, until golden, 3 to 4 minutes. Tip into a shallow bowl and stir in the garlic powder and paprika.
5 min
- 1 1/2 cups panko breadcrumbs
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Step 5
Set up two more shallow bowls: one with the flour, one with the beaten eggs. Season the cod pieces all over with salt and pepper, then coat each piece in flour, then egg (letting the excess drip off), then press firmly into the toasted panko so it sticks.
10 min
- 1/2 cup all-purpose flour
- 2 eggs
- 1 1/2 lb skinless cod fillets
- salt and pepper
- Step 6
Stir together the mayonnaise, chopped pickles, malt vinegar, parsley and Dijon in a small bowl. Chill until serving.
5 min
- 3/4 cup mayonnaise
- 1/3 cup dill pickles
- 1 tbsp malt vinegar
- 1 tbsp fresh parsley
- 1 tsp Dijon mustard
- Step 7
Take the pan out, flip the wedges and push them onto one half of the pan. Lay the breaded cod on the empty half, leaving space between the pieces.
3 min
- Step 8
Bake 15 to 18 minutes, until the fish flakes easily with a fork and the crumbs are deep golden, and the wedges are crisp at the edges.
17 min, hands-off · 425°F
- Step 9
Serve right away with the tartar sauce, lemon wedges and a sprinkle of malt vinegar over the chips.
- 1 lemon
- malt vinegar
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026