New Fish’N’Chips – Gh_9405

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Servings: 4 Difficulty: Intermediate
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Crispy roasted potatoes and pan-seared cod with a herby breadcrumb crust
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This classic Fish ‘n’ Chips recipe offers a healthier twist by roasting the potatoes until golden and tender rather than deep-frying. The cod fillets are coated in a savory mixture of parsley, paprika, and breadcrumbs, then pan-seared to perfection for a crispy exterior and flaky interior. It’s a comforting, home-style meal that delivers all the satisfying flavors you crave without the mess of deep frying. Perfect for a relaxed weeknight dinner or a casual weekend lunch, this dish is easy to prepare with simple pantry staples. Serve with malt vinegar or a wedge of lemon for an extra burst of brightness.

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New Fish’N’Chips – Gh_9405

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 57.8

Description

This classic Fish 'n' Chips recipe offers a healthier twist by roasting the potatoes until golden and tender rather than deep-frying. The cod fillets are coated in a savory mixture of parsley, paprika, and breadcrumbs, then pan-seared to perfection for a crispy exterior and flaky interior. It&# 226;ÂÂs a comforting, home-style meal that delivers all the satisfying flavors you crave without the mess of deep frying. Perfect for a relaxed weeknight dinner or a casual weekend lunch, this dish is easy to prepare with simple pantry staples. Serve with malt vinegar or a wedge of lemon for an extra burst of brightness.

Ingredients

Directions

  1. Preheat the oven to 400ðF (200ðC).
  2. Spray a 15x10-inch jelly-roll pan with nonstick cooking spray.
  3. Cut each potato lengthwise into 8 wedges.
  4. In a large bowl, toss the potato wedges with 1 tablespoon salad oil and 1/2 teaspoon salt.
  5. Arrange the potato wedges in a single layer in the prepared jelly-roll pan.
  6. Roast the potatoes for 35 to 40 minutes, without turning, until fork-tender and golden brown.
  7. Meanwhile, on a sheet of waxed paper, combine chopped parsley, plain dried bread crumbs, 2 teaspoons paprika, and 1 teaspoon salt.
  8. Coat the cod fillets thoroughly with the breadcrumb mixture.
  9. Heat 2 tablespoons of salad oil in a 12-inch nonstick skillet over medium-high heat.
  10. Cook the cod for 8 to 10 minutes, turning once halfway through, until the fish flakes easily when tested with a fork.
  11. Arrange the cooked cod and roasted potatoes on a warm serving platter.
  12. Garnish with parsley sprigs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 57.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with malt vinegar or cider vinegar on the side for a traditional finish.

For best results, use firm white fish like cod or haddock.

Do not overcrowd the pan when roasting potatoes; a single layer ensures they crisp up rather than steam.

This recipe was originally sourced from Good Housekeeping, May 1994.

Keywords: fish and chips, cod, roasted potatoes, crispy, dinner, easy, seafood, paprika, parsley, breadcrumbs, pan-seared, weeknight meal, comfort food, british, oven-baked
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