Baked Fish and Chips

Baked Fish and Chips

 

 

You probably only have fish and chips when you go out to eat, but this recipe proves how fun it can be to try restaurant favorites in your own kitchen.  Our version takes a lighter approach to the deep-fried British classic.  You bake the fish and potatoes instead of frying them, and use panko to give the cod fillets a nice crunch.  To slice the potatoes extra thin, its best to use a handheld slicer (or mandoline) instead of a knife.  Putting a bottle of malt vinegar on the table will lend an authentic vibe.

Serves 2

1 russet potato, scrubbed and cut into very thin slices with a handheld slicer

2 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary leaves

Coarse salt and freshly ground pepper

1 cup panko breadcrumbs

1/4 cup all-purpose flour

1 large egg

1 pound skinless cod fillet, cut into 1-inch-thick-strips

Lemon wedges, pickles, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

 

  1. Preheat oven to 400 degrees F with racks in upper and lower thirds.  Soak potato in warm water 5 minutes; drain and dry thoroughly.  Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet.  Bake on top rack 20 minutes.
  2. Meanwhile, toast panko on another rimmed baking sheet on a bottom rack until golden, about 5 minutes.  Transfer to a wide dish.  Place flour in another dish; season with salt and pepper.  Whisk egg in a third dish.  Season fish with salt; coat in flour then egg then panko.  Transfer, narrow-side down, to a parchment-lined baking sheet.
  3. Flip potatoes and transfer to lower rack.  Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes.  Serve with lemon wedges, pickles, vinegar, ketchup, and salt if desired.
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