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Oven-Baked Fish and Chips

Oven-Baked Fish and Chips

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Servings: Serves 4 to 6

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

Look for fish that's about 1" thick, avoiding thin tail pieces. If you can't find pollock, haddock and hake are good substitutes.
2 Tbsp. unsalted butter
2 cups panko breadcrumbs
2 1/2 lb. russet potatoes (3 to 4 medium), scrubbed and cut into 8 wedges each
1/4 cup vegetable oil
3/4 tsp. paprika
Salt and pepper
2/3 cup mayonnaise
2 Tbsp. dill-pickle relish
1 Tbsp. lemon juice, plus lemon wedges for serving
2 tsp. capers, rinsed and chopped fine
1 Tbsp. white vinegar
1 tsp. sugar
1/2 head red cabbage, cored and sliced very thin (about 6 cups)
2 carrots, grated coarse
1/3 cup chopped fresh parsley
2 scallions, sliced thin
1 large egg yolk
Salt and pepper
1/4 tsp. cayenne pepper
2 lb. pollock fillets, cut into 10 to 12 equal pieces

directions:

1. Place racks in upper-middle and lower-middle of oven and set a baking sheet on lower rack. Heat oven to 475 degrees. Line a second baking sheet with foil, set a wire rack inside, and coat the rack lightly with cooking spray.
2. Melt butter in a large skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until browned, 5 to 7 minutes. Transfer to a wide, shallow dish or pie plate and let cool.
3. To make the chips, combine potatoes, oil, and paprika in a large bowl and season with salt and pepper; toss until evenly coated. Working quickly, carefully transfer potatoes to preheated baking sheet in an even layer, cut side down. Return to lower rack and bake 30 minutes. Remove from oven and, using a thin metal spatula, flip wedges; tent loosely with foil and set aside.
4. Meanwhile, make the coleslaw: Mix mayonnaise, relish, lemon juice, capers, and 1/2 teaspoon pepper in a large bowl. Transfer 1/4 cup mixture to a medium bowl and set aside for battering fish.
5. Add vinegar and sugar to large bowl with remaining mayonnaise mixture and stir to combine. Add cabbage, carrots, parsley, and scallions and toss to coat; season with salt and pepper to taste and refrigerate until ready to serve.
6. To make the fish, add egg yolk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne to a medium bowl with the reserved 1/4 cup mayonnaise mixture. Add fish and gently mix to coat. Working with one piece at a time, dip fish in breadcrumbs, turning and pressing firmly to coat, then arrange on prepared wire rack (pieces should not touch, although they will be very close together). Bake on upper-middle rack until coating is crisp and fish flakes easily, 10 to 15 minutes.
7. Remove fish from oven. Uncover potatoes, return to lower rack and cook until deeply browned, crisp on the outside, and tender throughout, 5 to 10 minutes. Serve fish and potatoes with coleslaw and lemon wedges.
Source: Hannaford fresh Magazine, March - April 2019

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Quantity Ingredients coupon
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2 Tbsp. unsalted butter  
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2 cups panko breadcrumbs  
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2 1/2 lb. russet potatoes (3 to 4 medium), scrubbed and cut into 8 wedges each  
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1/4 cup vegetable oil  
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3/4 tsp. paprika  
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Salt and pepper  
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2/3 cup mayonnaise  
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2 Tbsp. dill-pickle relish  
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1 Tbsp. lemon juice, plus lemon wedges for serving  
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2 tsp. capers, rinsed and chopped fine  
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1 Tbsp. white vinegar  
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1 tsp. sugar  
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1/2 head red cabbage, cored and sliced very thin (about 6 cups)  
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2 carrots, grated coarse  
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1/3 cup chopped fresh parsley  
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2 scallions, sliced thin  
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1 large egg yolk  
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Salt and pepper  
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1/4 tsp. cayenne pepper  
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2 lb. pollock fillets, cut into 10 to 12 equal pieces  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 710 kcal (36%)
Calories from Fat 297
Total Fat 33 g (51%)
Saturated Fat 7 g (35%)
Cholesterol 145 mg (48%)
Sodium 830 mg (35%)
Total Carbohydrates 69 g (23%)
Dietary Fiber 7 g (28%)
Protein 36 g (60%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Oven-Baked Fish and Chips is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from excellent meal Have made this a few times. It is easy once you get the steps down.
Date published: 2019-04-08
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