Panko-coated cod fish baked until golden brown and flaky alongside Parmesan oven fries and the easiest lemon tartar sauce you will ever make.
- 1 + ½ pounds russet potatoes, scrubbed clean
- 1 - 2 teaspoons olive oil, plus more for greasing pans
- coarse salt and fresh black pepper
- 1 cup panko crumbs
- ½ cup seasoned bread crumbs
- 1 pound cod fish
- ⅓ cup mayonnaise
- 2 - 3 tablespoons grated Parmesan cheese
- 1 heaping teaspoon chopped fresh parsley
- ⅓ cup mayonnaise
- 2 - 3 tablespoons dill pickle relish or chopped dill pickles
- zest of one lemon
- malt vinegar, for serving
- Preheat the oven to 400 degrees F. Grease a large cookie sheet.
- Cut the potatoes lengthwise into long 1-inch wide wedges. Place on cookie sheet and drizzle with oil. Toss with your hands then spread out on the baking sheet. Sprinkle with coarse salt and black pepper. Bake about 30 - 35 minutes until golden.
- Set a cast iron skillet or saute pan over medium heat and toast the panko crumbs, stirring often until lightly golden. Remove to a shallow bowl and allow to cool. Mix in the seasoned bread crumbs.
- Lightly grease a large roasting pan with oil.
- Use a pastry brush to coat the tops and sides of the fish with a thin layer of mayonnaise, season them with salt and pepper then coat with the panko crumbs patting on with your hands. I only coat the top and sides leaving the bottom plain. Set the fish in the pan and sprinkle some of the remaining crumbs over top.
- Bake 12 - 20 minutes depending on the size of your fish - check the middle - the fish should be white and not translucent in the center.
- Meanwhile make the tartar sauce by mixing the mayonnaise, dill pickles and lemon together in a small bowl.
- When the potatoes are cooked toss with parmesan and parsley.
- Serve with tartar sauce and malt vinegar for the fries, if desired.
The potato wedges are lightly coated with olive oil, salt, and pepper, baked until golden brown then tossed with Parmesan cheese and parsley. A little upgrade from the traditional chips.
I use the same no-fail method on the fish as I do on my chicken. I lightly coat it with mayonnaise followed by panko crumbs that have been lightly toasted first in a dry skillet to make sure they come out of the oven golden brown and crunchy. The mayo helps the fish stay moist and succulent.
The crunchy crust with the flaky, tender white fish underneath paired with the brightness and richness of the tartar sauce and the hot, salty, cheesy fries is every bit as satisfying as their deep-fried counterparts. Oven-fried perfection.
This recipe is a shoe-in for those times when you want fish and chips on the fly without all the mess and fuss of frying.