ONE PAN Baked Fish and Chips

• Seafood

  • 10 oz Cod

• Produce

  • 1/4 tsp Chili powder & garlic powder
  • 1 tsp Garlic
  • 3 Russet potatoes, medium sized
  • 1/4 tsp Thyme, dried

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1/3 cup Flour
  • 1 Seasoned salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 Pinch Cumin, ground

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 2 tbsp Parmesan cheese

Found on chelseasmessyapron.com

Description

Directions

• Wash and peel the potatoes. Cut them into 1/4th inch thick pieces and place in a cold bowl of water for about 30 minutes. (If you plan on soaking longer than 30 minutes, place in the fridge covered)
• Adjust the oven rack to be the 2nd from the top. Preheat the oven to 425 degrees F. Line a large pan with parchment paper (do not skip the parchment) and set aside.
• Remove the fries from the water and dry VERY thoroughly.
• Toss together seasoned salt (1/2 tablespoon), pepper (pinch), chili powder, garlic powder, and cumin. Remove 1 teaspoon of these spices.
• Place the COMPLETELY dried fries on the prepared sheet pan. Cover with 1 to 2 tablespoons olive oil and the 1 teaspoon of spices. Toss and then quickly separate to be in one layer.
• Bake in preheated oven for 15 minutes, remove, flip, and bake for another 15 minutes.
• MEANWHILE, prepare the fish. Take the Panko, dried thyme, minced garlic, and 2 tablespoons olive oil and place in a large pan over medium to medium high heat. Stir pretty constantly for 4-6 minutes or until the Panko is toasted. Remove from the heat and set aside.
• Grab 2 other bowls. Put flour in one bowl. Place the egg and Dijon mustard in the last bowl. Briskly whisk the egg and mustard until well combined.
• Cut the 10 ounces of cod into 6 equal sized pieces. Generously salt (about 1 teaspoon) and pepper (about 1/2 teaspoon) both sides of each of the cod pieces.
• Being gentle, dredge each piece in flour. Be generous you should use up most of the flour.
• Then dredge each piece is the mustard + egg mixture.
• Finally dredge each piece in the panko. All 3 of the mixtures should be all used up.
• Remove the fries from the oven and separate them to either side of the pan so there is a section in the center.
• Place the 6 pieces of fish in the center and put back in the oven for 9-13 minutes or until the fish is cooked through and the fries are crispy. Broil for 30 seconds if desired.
• Remove from the oven and toss the fries with another teaspoon (or to taste) of the fry seasoning mix. Toss with the Parmesan cheese if desired.
• Enjoy immediately with tartar sauce and fresh lemon.
• In a small blender or food processor, pulse the onion, dill, pickle relish, lemon zest, and lemon juice until quite smooth.
• Stir in the mayo.
• Season with salt and pepper to taste.