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–+ servings

Oven-Baked Fish and Chips with Toasted Panko

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Cod strips bake in a toasted panko crust while thick-cut fries crisp on a second sheet.
Print Recipe
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    2 ½ cups panko breadcrumbs
  •  
    ½ cup plus 2 tbsp vegetable oil, divided
  •  
    1 ¼ tsp kosher salt, divided
  •  
    28 oz frozen steak-cut fries
  •  
    1 large egg
  • ½ cup mayonnaise
  • ¼ tsp ground black pepper
  • ¼ tsp paprika
  •  
    1 ½ lb cod, cut into 1 1/2-inch strips
  •  
    tartar sauce

Instructions
 

  1. Heat the oven to 450°F with racks in the upper and lower thirds. Toss panko with 1/2 cup oil and 1/4 teaspoon salt. Spread on a lined sheet and toast until golden, 7 to 8 minutes, stirring twice. Return crumbs to the bowl.
  2. Line the sheet with foil and arrange the fries in one layer. Bake on the lower rack for 20 minutes.
  3. Whisk egg, mayonnaise, pepper and paprika. Season cod with the remaining salt, dip each piece in the egg mixture, then press it into the toasted crumbs. Arrange on a second foil-lined sheet.
  4. Remove the fries and toss with the remaining oil. Return them to the upper rack and put the cod on the lower rack. Bake 10 to 20 minutes until the fries are crisp and the cod is cooked through and flakes easily.

Notes

Toasting the panko first gives the baked cod an evenly golden crust.
Adapted from Taylor Ann Spencer, Delish.

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