Baked Fish and Chips

Name: Baked Fish and Chips
Prep time: 20 min
Total time: 50 min
Ingredients: 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh rosemary leaves; Coarse salt and freshly ground pepper; 1 1/4 cups panko; 1/3 cup all-purpose flour; 2 large eggs; 1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips; Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

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Prep Time: 20 minutes

Total: 50 minutes

Author : Martha Stewart

Ingredients

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2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer1/4 cup extra-virgin olive oil2 tablespoons fresh rosemary leavesCoarse salt and freshly ground pepper1 1/4 cups panko1/3 cup all-purpose flour2 large eggs1 1/2 pounds skinless cod fillet, cut into 1-inch-thick stripsLemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

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Instructions

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Step 1

Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes 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. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.

Step 2

Flip potatoes; 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 and cucumber wedges, vinegar, ketchup, and salt.