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Oven-Baked Fish and Chips (Crispy Herb-Crusted Cod with Golden Potato Wedges)
A wholesome, lighter oven-baked take on the British seaside classic: flaky white cod coated in crispy seasoned breadcrumbs, served alongside thick, golden-roasted potato chips.
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
4servings
- Thick cod fillets, patted dry600 g
- Potatoes, scrubbed and cut into thick chips700 g
- Panko breadcrumbs100 g
- Eggs, beaten2 piece
- Flour for dusting40 g
- Olive oil3 tbsp
- Sweet paprika1 tsp
- Salt1.5 tsp
Preparation Steps
1
Preheat oven to 220°C. Toss potato wedges with 2 tbsp olive oil and 1 tsp salt. Roast on a baking sheet for 15 minutes.
15 min timer
2
Set up breading station: flour in one dish, beaten eggs in second, and panko mixed with paprika and 1 tbsp oil in third.
3 min timer
3
Dredge each cod fillet in flour, dip into beaten egg, then coat thoroughly in seasoned panko crumbs.
4 min timer
4
Push roasted chips to one side of the tray and place breaded cod fillets alongside.
2 min timer
5
Bake for another 15 minutes until fish is crispy golden and potatoes are tender. Serve with lemon wedges.
15 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
