Oven-Baked Fish and Chips

Ingredients

• 4 cod or haddock fillets (6 oz each)
• 4 medium russet potatoes, cut into wedges
• 3 tbsp olive oil, divided
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• malt vinegar and tartar sauce, for serving

Instructions

1. 1Preheat the oven to 425°F and line two baking sheets with parchment paper.
2. 2Toss the potato wedges with 2 tablespoons of olive oil, half the salt, and half the pepper, then spread on one baking sheet.
3. 3Bake the potato wedges for 15 minutes, flip, and continue roasting while you prepare the fish.
4. 4Set up a breading station with flour in one dish, beaten eggs in a second, and panko mixed with paprika, garlic powder, remaining salt, and remaining pepper in a third.
5. 5Dredge each fillet in flour, dip in egg, then coat thoroughly in the seasoned panko, and place on the second baking sheet drizzled with the remaining olive oil.
6. 6Bake the fish for 12 to 15 minutes, until golden and it flakes easily with a fork, timing it to finish alongside the potatoes.
7. 7Serve the fish and chips hot with malt vinegar and tartar sauce.

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