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Baked Fish and Chips

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 50 min
  • $$$
Gatheredtable
adapted from Martha Stewart Living

Ingredients

  • 2 russet potatoes
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • 1 1/4 cups panko
  • 1/3 cup all purpose flour
  • 2 eggs
  • 1 1/2 pounds skinless cod fillet, cut into 1" thick strips
  • 1 lemon, cut into wedges, for serving
  • salt and pepper, to taste

Directions

Prep: 1. Preheat oven to 400ยบ. Have two racks in the oven. 2. Cut potatoes lengthwise into 1/4-1/2 inch thick fries. Soak potato slices in warm water for 5 minutes 3. Cut cod into 1 inch thick strips. 4. Cut lemon into wedges. Make: 1. Drain and pat dry potatoes. Toss with olive oil and rosemary and season with salt and pepper. Spread onto a baking sheet and bake for 20 minutes. 2. Meanwhile, spread the panko on a second baking sheet and bake for 5 minutes, just until golden. Transfer to a plate. Place the flour on second plate and season with salt and pepper. 3. Whisk eggs in a wide bowl. Coat the fish with flour, then dip in eggs and finally coat with panko. Transfer to a parchment-lined baking sheet. 5. After the potatoes have cooked for 20 minutes, flip them. Put the fish in the oven and bake until it's just cooked through and the potatoes are crisp and golden-brown, about 16-18 minutes. Serve immediately with lemon wedges.

Notes

Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

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