Sheet Pan Fish and Chips
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 to 6 servings
- 6 tablespoons vegetable oil, or more if needed
- 2 1/2 pounds potatoes (3 large or 6 medium), unpeeled (I think that butter/yellow would work best - thought I'll probably use russet)
- 1 teaspoon salt
- 1 cup Panko, or other unseasoned dry white breadcrumbs
- 1/2 teaspoon ground black pepper
- 2 pounds firm-fleshed white fish fillets, skins removed (I've got some flounder in the freezer)
- 1 tablespoon chopped fresh parsley
- 1 lemon, cut into wedges, to serve
- Tartar sauce, to serve
- Preheat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.
- Prepare the potatoes: Quarter the potatoes lengthwise into 8 spears. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed
- Roast the potatoes on the lower rack in the oven for 40 minutes. Turn pan after 20 minutes of cooking and move the potatoes around the sheet pan
- Toast the breadcrumbs in a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Stir frequently, for 10 to 15 minutes or until a deep golden brown. Remove the skillet from heat. Add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until well coated. Transfer the crumbs to a shallow bowl.
- Cut the fish into large strips. Rub with remaining olive oil.
- Coat the fish with the panko until well coated. Place the fish on the second baking sheet, spaced slightly apart.
- When the potatoes are almost done (about 15-20 minutes remaining), bake the fish for 10-20 minutes, depending on thickness, until the fish is firm and the coating is starting to brown.
- Serve the fish and chips, sprinkle with parsley, serve with lemon and tartar sauce.